INGREDIENTS

• 600g baby chat potatoes

• 4 pork loin steaks

• 1 navel orange

• 300g frozen peas

• 2 medium zucchini

• 40ml maple syrup

• 20g corn flower

• 10g sage

• 2 chicken stock cubes (or 2 cups of chicken stock)

• 2½ tbs olive oil

• sea salt and pepper

• 50g butter

• 2 tsp Dijon mustard

METHOD

1. Prepare vegetables - Heat the oven to 220C. Halve the potatoes. Pick the sage leaves. Put the potatoes and sage leaves in a baking dish, season with salt and pepper, drizzle with 2tbs olive oil and toss to combine. Trim and halve the zucchini lengthwise, then cut into 1cm slices.

2. Roast vegetables - Roast the potatoes for 15 mins. Add the zucchini and return to the oven for a further 5-8 mins or until tender.

3. Prepare sauce - Meanwhile, crumble the stock cubes into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve. Juice half the/ the orange. Add the orange juice, cornflour, maple syrup and 2 tsp Dijon mustard to the stock and stir until combined.

4. Cook pork - Pound the pork between sheets of plastic wrap or baking paper with a rolling pin or meat mallet to 1.5cm thick. Season with salt and pepper. Melt 50g butter and 2 tsp olive oil in a large frypan over medium-high heat. Cook the pork for 3 mins each side or until golden and just cooked through. Remove from the pan and rest for 5 mins.

5. Cook sauce - Add the stock mixture to the pan and whisk over a medium heat for 3-4 mins until the the sauce is thickened.

6. Serve - Add the peas to the pan and cook for 3 mins. Divide the pork, potatoes and zucchini among plates. Spoon over the peas and sauce to serve.