• Boil the kettle. • Peel potato and cut into large chunks. Thinly slice apple, baby capsicum and brown onion (see ingredients). Roughly chop garlic. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Add potato and cook, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to saucepan. Add half the butter and milk, then season with salt. Mash until smooth, then cover to keep warm.

• Meanwhile, combine pork loin steaks, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add pork loin steaks and cook 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.

• Wipe out and return frying pan to medium-high heat with the remaining butter and a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • In the last minute, add garlic and cook until fragrant. Add the salt, Dijon mustard (see ingredients) and light cooking cream. Cook, stirring, until slightly thickened, 1-2 minutes. TIP: Add a splash of water if the sauce looks too thick.

• In a second medium bowl, combine mixed salad leaves, apple, baby capsicum, a drizzle of vinegar and olive oil. Season to taste. • Slice pork. • Divide herby pork steak, mash and apple garden salad between plates. Top steak and mash with creamy onion sauce. Enjoy! Little cooks: Take the lead by tossing the salad!