• Boil the kettle. Half-fill a large saucepan with boiling water. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add Dijon mustard and the milk to potato and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Crush black peppercorns (see ingredients) in a pestle and mortar, or in their sachet using a rolling pin. • Thinly slice pear. • In a large bowl, combine pear, chargrilled capsicum, salad leaves, a drizzle of olive oil and of balsamic vinegar. Season. Little cooks: Take the lead by tossing the salad!

• In a medium bowl, combine pork strips, crushed peppercorns, a drizzle of olive oil and a pinch of salt. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, until golden, 2-3 minutes. • Add garlic paste and return pork, cooking until fragrant, 1 minute. • Remove from heat. Add sweet & savoury glaze and toss to coat. Season to taste.

• Divide mustard mashed potatoes and pear salad between plates. • Top potatoes with sticky glazed pepper pork. Spoon over any juices from the pan. • Sprinkle over slivered almonds to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the almonds!