• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the potato between two trays. Little cooks: Lend a hand by tossing the potato in the olive oil and seasonings!

• Meanwhile, chop broccoli (see ingredients) into small florets, then roughly chop the stalk. • Thinly slice carrot into half-moons. • Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry the broccoli and carrot until tender, 5-6 minutes. • Add 1/2 the garlic and cook until fragrant,1 minute. • Season with salt and pepper. Transfer to a plate and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Season pork loin steaks on both sides. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, then cover and set aside to rest for 5 minutes. TIP: Pork can be served slightly blushing pink in the centre.

• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • Cook remaining garlic until fragrant, 1 minute. Add light cooking cream and chicken-style stock powder (see ingredients). Cook, stirring, until slightly reduced, 2-3 minutes. • Remove from heat. Add shredded Cheddar cheese and baby spinach leaves, stirring, until spinach is wilted, 1 minute.

• Slice seared pork. • Divide pork, herby roast potato and garlic veggies between plates. • Spoon cheesy spinach sauce over pork to serve. Enjoy! Little cooks: Under adult supervision, add the finishing touch by spooning the sauce on top. Be careful, the pan is hot!