• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cut potato into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potatoes to pan.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl and set aside.

• Meanwhile, thinly slice cucumber into halfmoons. Thinly slice apple into wedges. • In a medium bowl, combine Aussie spice blend with a drizzle of olive oil and pinch of salt. Add pork loin steaks, turning to coat.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove from heat, and add onion chutney, turning to coat. • Transfer to a plate, cover and rest for 5 minutes. TIP: Spice blend will char slightly in pan, this adds to the flavour!

• While pork is resting, in a medium bowl, add mixed salad leaves, cucumber, apple and a drizzle of vinegar and olive oil. • Toss to coat. Season to taste. Little cooks: Take the lead by tossing the salad!

• To pan with potatoes, add bacon and dill & parsley mayonnaise, stirring to combine. Season to taste. • Slice pork. • Divide smokey pork, creamy bacon potatoes and apple salad between plates. • Sprinkle Parmesan cheese over salad. • Top pork with any resting juices. Enjoy!