GERMAN TOURIST BOARD Pork Schnitzel

Meanwhile, trim and peel each beetroot then chop each into eight wedges. TIP: Wear gloves if you don't want to stain your hands a funky pink colour! When the potatoes are halfway through cooking, add the beetroot to the tray, give everything a shake and return to the oven for the remainder of the time. TIP: The beetroot are cooked when you can just slip a knife through. Meanwhile, start to make the crumb!

Zest the lemon and pop into a bowl. Mix in the panko, oregano, olive oil for crumb (see ingredients for amount) and a good pinch of salt and pepper. Tip onto a plate. Put the pork steaks on another plate. Smear one side of the pork with a little mayo to cover it. Place it mayo-side-down into the crumbs. Smear the exposed side of the pork with mayo and turn it over so both sides are coated. Repeat for the other steak(s).

Once you have put the beetroot in the oven, remove the oiled tray (careful, it's really hot!) and carefully lay the pork schnitzels onto it. IMPORTANT: Remember to wash your hands after handling raw meat. Return the tray to the top shelf of the oven and cook until the schnitzels are golden and the pork is cooked through, 8-10 mins, turning once. IMPORTANT: The pork is cooked when no longer pink in the middle.

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). In a small bowl, stir together the balsamic vinegar, honey and olive oil (see ingredients for amount). Season to taste with a pinch of salt and pepper then stir through half the mint. Pop the rocket in a bowl and drizzle over half the dressing. Toss together just before serving.