• Boil the kettle. Half-fill a large saucepan with boiling water. Peel potato, then cut into large chunks. Roughly chop parsley. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Add the butter and milk to the potato, then season generously with salt. Sprinkle with grated Parmesan cheese. Mash until smooth. Stir through parsley, then cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!

• While the potato is cooking, thinly slice carrot into half-moons. Halve any thicker baby broccoli stalks lengthways. Finely chop garlic. • In a small microwave-safe bowl, place 1/2 the garlic and a generous drizzle of olive oil. Microwave in 10-second bursts or until warmed through. • Transfer garlic oil to another small bowl, then add Hollandaise and stir to combine. Season to taste and set aside. Little cooks: Take charge and help stir the Hollandaise!

• In a shallow bowl, combine the plain flour, seasoning blend (see ingredients) and a pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Pull apart pork schnitzels (if stuck together). • Coat each pork schnitzel first in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, and baby broccoli, tossing, until tender, 5-6 minutes. • Add baby leaves and the remaining garlic, cook until fragrant, 1-2 minutes. Season, then transfer to a bowl and cover to keep warm.

• Set your air fryer to 200°C. Place crumbed pork into air fryer basket and brush or spray with olive oil. Cook until golden and cooked through, 12-15 minutes. TIP: No air fryer? Return frying pan to medium heat with enough olive oil to coat the base. Cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side.

• Divide herby mash between plates. Top with pork schnitzels and garlicky veggies. • Drizzle with garlic Hollandaise to serve. Enjoy!