• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato 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. Little cooks: Kids can help toss the potato chunks.

• Meanwhile, thinly slice radish. Thinly slice apple into sticks. Finely chop parsley. Zest lemon, then slice into wedges. • In a medium bowl, combine garlic & herb seasoning (see ingredients), pork loin steaks and a drizzle of olive oil. Little cooks: Under adult supervision, older kids can help grate the zest.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Meanwhile, combine slaw mix, radish, apple and a drizzle of white wine vinegar and olive oil in a second medium bowl. Season to taste.

• While the pork is resting, combine hollandaise, parsley, lemon zest and a squeeze of lemon juice in a small bowl. Season to taste.

• Slice the seared pork. • Divide pork, roast potato chunks and apple slaw between plates. Top pork with herby hollandaise. • Serve with any remaining lemon wedges. Enjoy!