After 40 mins, remove the veg from the oven and divide them between 2 warm plates. Add the pork steaks and pour over the apples and stock from the pan. Serve with the salad leaves on the side.

Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potato and chop it into small cubes. Trim the carrots and halve them lengthways (or quarter them if they're thick) – no need to peel unless you want to. Trim the dry tips from the fennel, then cut it in half. Cut each half into 3 wedges.

Tumble the veg into a roasting tin and drizzle over ½ tbsp olive oil and toss with some salt and pepper. Slide into the oven to roast for 40 mins, turning the veg over halfway.

While the veg roast, peel and quarter the apples. Slice out the cores, then cut each quarter in half.

Rub each pork loin steak with 1 tsp olive oil and some salt and pepper. Fill and boil your kettle. Crumble the stock cube into a heatproof jug, then pour in 300ml hot water from the kettle. Add 1 tbsp Dijon mustard and stir.

When the veg have been in the oven for 20 mins, and you've turned them over, place a frying pan on a medium-high heat to warm up. Add the pork loin steaks to the pan and fry for 2 mins on each side. Add the apples and thyme sprigs and pour in the stock. Pop a lid on the pan (or use a baking tray if you don't have a lid that fits) and simmer on the lowest heat for 15 mins till the pork is cooked through and the apples are soft.