Mustard and Herb Crusted Pork

In the meantime, coat the pork with the mustard (not so it’s drowning in mustard, but don’t be too stingy!), using either a pastry brush or the back of a spoon until fully coated. Tip: Make sure you leave a bit of mustard to serve with your pork at the end.

Mix together the breadcrumbs, parsley, half your oregano, a good glug of oil, a pinch of salt and a really good grind of black pepper. Tip this breadcrumb mixture onto your chopping board and roll your mustardy pork fillet gently in it, until evenly coated. Tip: Remember to wash your hands after handling raw meat!

Place your pork on a lightly oiled baking tray and pop in your oven to cook for 20-25 mins, then remove from your oven and allow to rest for 5 mins. Tip: The pork is cooked when no longer pink in the middle.

While your pork and potatoes are cooking, tackle the broccoli. Chop the broccoli stems in half lengthways.

About 5 mins before your pork and and potatoes are ready, add a drizzle of oil to a large frying pan on medium heat. Add your broccoli to the pan along with your remaining oregano, sprinkle over a pinch of salt and a good grind of pepper and throw in a splash of water (about 1 tbsp per person). Put the lid on and cook for 3-4 mins, then remove from the heat.