Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the pink fir apple potatoes and chop them into bite-sized pieces. Scatter them into a roasting tin, drizzle with 1 tbsp olive oil and dust with salt and pepper. Toss to coat in the seasoning and oil. Slide the potatoes into the oven and roast for 40 mins, turning halfway through, till golden.

Meanwhile, peel the shallots and thinly slice them. Peel the garlic and slice both cloves, setting 1 sliced clove aside for later. Roughly chop the parsley leaves and stalks. Set aside.

Pour 1 tbsp olive oil into a large frying pan and warm to a high heat. Rub the pork escalopes with salt and pepper. When the pan is hot, add the pork to the pan and fry for 3-5 mins on each side till golden brown and cooked all the way through. Use tongs to transfer the escalopes to a warm plate, then cover with foil. Keep the pan handy.

While the pork fries, drizzle 1 tsp olive oil into a medium pan and warm to a medium heat. Add 1 sliced garlic clove and the shallots. Fry for 4-5 mins, stirring, till glossy. Add the baby leaf spinach, 3 tbsp water and a little salt and pepper. Cook for 5 mins, stirring occasionally, to wilt the spinach. Drain off any excess water, keeping the veg in the pan. Set the pan to one side, with the lid on, to keep the spinach warm.

Pop the empty pork frying pan back on a medium heat. Add the butter, and 1 tbsp each honey and Dijon mustard to the pan. Stir in the chopped parsley and reserved sliced garlic clove. Warm through for 2 mins, till melted into a sauce. Check the spinach while the sauce simmers, and if it needs to be warmed through, pop it on a low heat.

Divide the spinach between a couple of plates and top with the pork. Spoon over the mustard and herb butter and serve with the roasted pink fir potatoes on the side.