• Preheat oven to 240°C/220°C fan forced. • Cut carrot into bite-sized chunks. Place carrot and peeled pumpkin pieces 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. • Finely chop garlic. In a small bowl, combine garlic and a drizzle of olive oil. • When the veggies have 5 minutes remaining, remove from the oven and drizzle over garlic mixture. Roast until golden, a further 5 minutes.

• While the veggies are roasting, cut broccoli (see ingredients) into small florets and roughly chop the stalk. Pick the herbs. • In a medium bowl, combine garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Add pork loin steaks and turn to coat. Set aside. • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. When oil is hot, cook herbs, tossing until crispy, 1-2 minutes. Transfer to a paper towel-lined plate.

• Return the pan to medium-high heat with a drizzle of olive oil. Cook broccoli with a dash of water, tossing, until tender, 4-5 minutes. Season to taste and transfer to a bowl. Cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Remove the pan from heat, then add onion chutney and a splash of water. Gently turn to coat. Set aside and rest for 5 minutes.

• Slice the pork. Divide herb-mushroom pork, roasted veggies and broccoli between plates. • Spoon any remaining chutney sauce over pork. • Garnish with crispy herbs to serve. Enjoy!