• Preheat oven to 240°C/220°C fan-forced. • Cut potato and parsnip into bite-size chunks. • Slice apple and lemon into wedges. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add pork loin steaks and toss to combine.

• Place potato, parsnip, apple and diced beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• When veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat. • Transfer to a plate, cover and rest for 5 minutes. • When roast veggies have cooled a little, add baby leaves, a generous squeeze of lemon juice and a pinch of salt to oven tray and gently toss to combine.

• Slice pork steak. • Divide roast beetroot and apple veggie toss between plates. • Top with seared pork steak. • Sprinkle over flaked almonds. • Serve with a dollop of dill & parsley mayonnaise and remaining lemon wedges. Enjoy!