Herby Dukkah Crusted Pork with Crushed Potatoes and Green Salad

Mix together your chopped garlic, parsley, mint, lemon zest and dukkah spice in a bowl, along with a splash of olive oil, a pinch of salt and a good grind of pepper.

Drizzle some oil onto a baking tray. Place the pork medallions onto the tray and spread a small spoonful of creme fraiche onto each pork medallion. Press most of your herby dukkah mix on top onto your creme fraiche on your pork (keep a third to the side to drizzle on at the end). Put in the oven to cook for 10-12 mins. Tip: The pork is cooked when no longer pink in the middle.

Pop your potato into your boiling water and cook for 12- 15 mins until cooked. Tip: The potatoes are cooked when you can easily slip a knife through.

Once your potato is cooked, drain in a colander, pop back in the pot and add a knob of butter (if you have any) and your leftover crème fraiche. Crush lightly with a fork and season with a pinch of salt and a grind of pepper.

Mix together the oil (the amount is specified in the ingredient list) with your lemon juice, honey, a pinch of salt and a good grind of pepper. Drizzle this over the salad mix.