Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake for 20 minutes. Remove tray from oven, then sprinkle over grated Parmesan cheese. Return to oven to bake until cheese is melted and golden, 5 minutes.

Meanwhile, thinly slice cucumber into rounds. Grate carrot (see ingredients). Finely chop garlic. Pick herb leaves.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season pork loin steaks with salt and pepper. When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest. TIP: Pork can be served slightly blushing pink in the centre.

While pork is resting, combine a drizzle of white wine vinegar and olive oil in a large bowl. Season, then add mixed leaves, cucumber and carrot. Toss to coat. Little cooks: Kids can help wash and toss the salad veggies!

Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and herbs, stirring, until fragrant, 30 seconds. Add caramelised onion chutney, the butter, chicken-style stock powder (see ingredients), a splash of water and any pork resting juices. Cook, stirring, until combined, 1 minute.

Slice the pork. Divide the pork, cheesy fries and salad between plates. Spoon remaining herby onion glaze from the pan over the pork to serve. Little cooks: Kids can add the finishing touch by spooning over the herby onion glaze!