Honey & Thyme Glazed Pork

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain, return to the saucepan and cover with a lid to keep warm.

While the potato is cooking, heat a large frying pan over a medium-high heat. Add the slivered almonds and toast until golden, 3-4 minutes. Transfer to a medium bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until slightly softened, 2-3 minutes. Add the green beans and courgette and cook until just tender, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper, then transfer to the bowl with the almonds and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season both sides of the pork loin steaks with salt and pepper. When the oil is hot, add the pork and cook until just cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest. Return the pan to a medium heat with 1/2 the butter and a drizzle of olive oil. Once melted, add the honey and thyme and cook, stirring, until thickened and caramelised, 1-2 minutes. Pour over the pork.

While the pork is resting, add the grated Parmesan cheese, milk, the salt and the remaining butter to the pan with the potato. Mash with a potato masher or fork until smooth.