Walnut-Crusted Pork Fillet

• In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium pork fillet all over with salt and pepper. • When oil is hot, cook pork, turning, until browned all over, 4 minutes. • Transfer seared pork to on a lined oven tray.

• Spread honey-mustard mixture over pork. Sprinkle with walnuts and drizzle with olive oil. • Place snacking tomatoes around pork. • Roast for 12-14 minutes for medium, or until the pork is cooked to your liking. Transfer roasted pork to a plate, then cover loosely with foil. Set aside. • Return tray with tomatoes to the oven to continue roasting until caramelised, a further 5-10 minutes.

TIP: Pork can be served slightly blushing pink in the centre.

• While the pork and tomatoes are roasting, peel potato and parsnip, then cut into large chunks. Zest lemon to get a generous pinch, then slice in half. • Cook potato and parsnip in the boiling water until easily pierced with a fork, 15 minutes. Drain, then return to saucepan. • Add the butter, milk and the salt. Mash until smooth. Stir through lemon zest. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato and parsnip unpeeled!

• Meanwhile, trim baby broccoli and green beans. • When the mash is done, return frying pan to medium-high heat. Cook baby broccoli and beans with a dash of water and a good squeeze of lemon juice, tossing, until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Season to taste.

TIP: Add more lemon juice and water as you go to help the baby broccoli cook evenly.