• Preheat oven to 220°C/200°C fan-forced. • Cut white turnip into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil and honey, then season with pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• While the pumpkin is roasting, thinly slice cucumber into half-moons. Roughly chop tomato. • In a small bowl, combine dill & parsley mayonnaise with a splash of water. Set aside. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Season with pepper, then add pork loin steaks and turn to coat. Set aside. • Heat a large frying pan over a medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• When the turnip has 10 minutes cook time remaining, return frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes. • Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a large bowl. Add cucumber, tomato and salad leaves. Toss to coat. TIP: Pork can be served slightly blushing pink in the centre.

• Slice pork. • Divide pork, honey-roasted turnip and garden salad between plates. Spoon any pork resting juices over the pork. • Drizzle with dill-parsley mayo. Sprinkle toasted almonds over turnip to serve.