• Boil the kettle. Half fill a medium saucepan with the boiling water, then bring to the boil. • Peel potato and cut into large chunks. Cut broccoli into small florets and roughly chop stalk. • Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. • When potato has 5 minutes remaining, place a colander on top of saucepan and add broccoli. Cover with a lid and steam until tender, 5 minutes. Transfer to a bowl, season with salt and pepper and cover to keep warm.

• While potato is cooking, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Season, then add pork loin steaks, turning to coat. • Drain potato and return to pan. Add the butter, milk and chicken-style stock powder. Season generously with salt. Mash until smooth. Cover to keep warm.

• In a large frying pan, heat a drizzle of olive oil over a 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 and cover to keep warm. Set aside to rest for 5 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.

• Roughly chop roasted almonds. • Slice Aussie-spiced pork steaks. • Divide pork, mash and broccoli between plates. Top pork with mustard mayo. • Sprinkle with almonds to serve.