• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • 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 the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, in a medium bowl, combine savoury seasoning and a drizzle of olive oil. Add pork loin steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over 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, cover and rest for 5 minutes.

• While pork is cooking, thinly slice red radish and brussels sprouts. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook Brussels sprouts with a splash of water, until tender, 4-5 minutes. Transfer to a medium bowl. Allow to cool slightly. • To bowl with Brussels sprouts, add radish, mixed salad leaves, Dijon mustard, the honey, a drizzle of vinegar and olive oil. Toss to combine. Season to taste.

• Slice pork. • Divide mash, savoury pork steak and warm brussels sprout salad between plates. Top pork with apple sauce. Enjoy!