Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Transfer to an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast for 25-30 minutes or until tender. TIP: Cut the potato to the correct size so it cooks in the allocated time.

While the potato is roasting, cut the carrot (unpeeled) into 1cm fries. Slice the courgette into 1cm thick discs. Trim the green beans. In a medium bowl, combine the honey with a drizzle of olive oil. Season with a pinch of salt and pepper. Add the carrot and courgette and toss to coat. Spread out in an even layer on a separate oven tray lined with baking paper. Roast for 20 minutes. Remove the oven tray and add the green beans. Toss to coat and place back in the oven for 5-8 minutes, or until tender. TIP: Cut the veggies to the correct size so they cook in the allocated time.

While the veggies are roasting, thinly slice the red onion (see ingredients list). Very thinly slice the red apple. Pick the thyme leaves. Finely chop the garlic (or use a garlic press).

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the pork loin steaks dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, add the pork and cook for 2-4 minutes on each side (depending on thickness), or until cooked through. Transfer to a plate to rest. TIP: Pork can be served slightly blushing pink in the centre.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the red onion, red apple and thyme to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the butter, salt and 3/4 of the Dijon mustard and stir until melted. Stir through the water and any pork resting juices.

Divide the potato wedges, honey-roasted veggies, pork steaks and mustard apple between plates. Spoon over the remaining sauce from the pan. Serve with the remaining Dijon mustard, if you like!