Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the fennel. Thickly slice half of it and place on a lined baking tray. Finely chop the remaining half and place in a large saucepan.

Peel and slice the onions into 1cm-thick rings. Place onto the tray with the sliced fennel. Drizzle with 1 tbsp olive oil and season.

Peel and chop the potato and carrots into small chunks. Tip into the pan with the fennel. Cover with the milk. Add a pinch of salt. Place on a medium heat. Bring to a simmer and cook for 15 mins till the veg is soft. Turn off the heat to keep warm. Meanwhile, slide the sliced fennel and onion into the oven while you prepare the pork goujons.

Crack the egg into a shallow bowl and beat with plenty of seasoning. Tip 2 tbsp flour and the breadcrumbs onto separate plates. Finely shred the sage leaves and add to the flour. Mix well.

Roll a pork strip in the sagey flour. Dip and coat it well in the egg. Roll in the breadcrumbs to evenly coat. Place onto a plate. Repeat with the remaining pork strips.

Remove the tray with the veg from the oven. Place the pork strips onto the tray and cook for 15 mins. Turn the pork and veg over halfway through. Use a separate tray for the pork if you need to.

Finely zest the lemon and set the zest aside. Juice half the lemon and whisk with 2 tsp olive oil and some seasoning. Toss through the salad leaves.

Drain the milk from the carrots, reserving the milk in a jug. Using a hand blender or food processor, blend the veg till smooth and creamy. Add some reserved milk to reach your desired consistency. Taste and season. Alternatively, you can use a masher. It won’t be quite as smooth, but just as delicious.

Spoon the creamed carrots on to two plates. Top with the roasted fennel, onions and sage goujons. Scatter over the lemon zest Serve with the lemon dressed salad.