Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and chop them into bite-size pieces. Add the sweet potatoes to a large roasting tin and dust with 1 tsp Cajun seasoning and a pinch of salt and pepper. Drizzle over 1 tbsp olive oil and toss to coat. Slide the tin into the oven and roast for 10 mins.

Meanwhile, pull the silks and leaves off the sweetcorn cobs. If you have a sturdy knife, cut each cob in half (if not, you can leave them whole). After the sweet potatoes have roasted for 10 mins, add the cobs to the roasting tin. Slide back into the oven and roast for 30 mins, turning the corn and potatoes over once or twice.

While the veg roast, peel and grate the garlic into a small bowl. Add the maple syrup and stir to mix.

Warm a frying pan on a medium-high heat and add 1 tsp olive oil. Rub each pork escalope with salt and pepper. When the pan is hot, add the pork escalopes and fry for 2 mins on each side. When the pork has cooked for 4 mins altogether, drizzle over the maple syrup and garlic mixture. Cook the pork for another 1 min on each side, till it's coated and sticky. Lift the pork out of the pan onto a plate. Pour over any remaining liquid from the pan and set aside to rest.

Give the frying pan used for the pork a quick wipe clean. Return the pan to a medium-high heat and add 1 tsp olive oil. When the pan is hot, crack in the eggs. Fry for 3-4 mins, till the whites are set and slightly crispy at the edges.

Tip the watercress into a bowl and squeeze over the juice from half of the lemon. Toss to dress. Divide the pork, corn and sweet potatoes between a couple of plates. Top with a fried egg each and serve with the watercress on the side.