• Boil the kettle. Finely chop parsley. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat, stir in the butter, chicken stock pot (see ingredients) and parsley until combined, 1 minute. • Remove from heat then, return potato to pan and toss to coat. Lightly crush with a fork. Cover to keep warm. Little cooks: Help with adding the components to the potatoes and tossing! TIP: If you like, separate the kid's portions before adding the parsley!

• While potato is boiling, in a medium bowl, combine savoury seasoning, a drizzle of olive oil and a pinch of pepper. Add pork loin steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.

• While pork is cooking, cut tomato into thin wedges. Finely chop celery. • In a large bowl, combine tomato, celery, mixed salad leaves and balsamic vinaigrette dressing. Season to taste. Little cooks: Take the lead by tossing the salad!

• Slice pork. • Divide seared pork, herby crushed potatoes and tomato salad between plates. • Serve with mustard mayo. Enjoy!