Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on an oven tray, drizzle with olive oil and season with salt. Toss to coat, then bake for 20 minutes. Remove the tray from the oven, sprinkle over the grated Parmesan cheese and bake until melted and golden, 5 minutes.

While the fries are baking, thinly slice the apple. Grate the carrot (see ingredients). Pick the thyme leaves. In a small bowl, combine the caramelised onion chutney, thyme and the water. Season with salt and pepper.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the pork loin steaks on both sides. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest.

While the pork is resting, combine the white wine vinegar and a drizzle of olive oil in a large bowl. Add the mixed salad leaves, apple and carrot. Season.

Return the frying pan to a medium-high heat. Add the caramelised onion sauce and any pork resting juices and cook until slightly reduced, 1 minute. Remove from the heat. Return the pork steaks to the pan and turn to coat in the glaze.

Toss the apple salad to combine. Slice the pork. Divide the salad, cheese fries and the glazed pork between plates. Spoon any remaining glaze over the pork.