• Boil the kettle. Half-fill a medium saucepan with boiling water and a good pinch of salt. • Peel potato and parsnip. Cut potato and parsnip into bite-sized chunks. • Cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Season to taste and set aside.

• Meanwhile, zest lemon to get a pinch, then slice into wedges. Thinly slice celery, turnip and spring onion. • Slice pork loin steaks into 1cm strips. • In a medium bowl, combine lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add pork loin strips, season with salt and pepper and toss to coat. Little cooks: Under adult supervision, older kids can help grate the zest.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, tossing, until golden, 2-3 minutes. • Remove pan from heat, add the honey and turn pork to coat. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Meanwhile, combine slaw mix, celery, turnip and a drizzle of vinegar and olive oil in a large bowl. Season to taste and set aside.

• To the saucepan with the veggies, add spring onion, dill & parsley mayonnaise, a squeeze of lemon juice and and a generous pinch of salt and pepper. Toss to combine. Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the salad.

• Divide zesty honey pork strips, creamy parnip-potato salad and celery slaw between plates. • Serve with any remaining lemon wedges. Enjoy!