• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and parsnip into bite-sized chunks. Place veggies on lined oven tray. • Drizzle with olive oil, sprinkle over mild North Indian spice blend, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • In the last 5 minutes of roast time, add flaked almonds to one side of the tray and roast until golden. TIP: If your oven tray is crowded, divide veggies between two trays.

• Meanwhile, season pork loin steaks on both sides with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add pork loin steaks and cook 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.

• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook Mumbai spice blend until fragrant, 1 minute. • Reduce heat to low. Add coconut milk and a splash of water and simmer, stirring, until thickened slightly, 1-2 minutes. • Season generously with salt and pepper, then stir through any pork resting juices.

• Add baby leaves and a drizzle of white wine vinegar to tray with roast veggies and toasted almonds. • Season and toss to combine.

• Slice pork loin steaks. • Divide roast veggie toss and seared pork loin between plates. • Spoon Mumbai coconut sauce over pork to serve. Enjoy!