Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the pink fir apple potatoes and cut them roughly into bite-sized pieces. Scatter them into a roasting tin, drizzle with 1 tbsp 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 once, till golden.

Meanwhile, peel the shallots and thinly slice them. Peel the garlic cloves and thinly slice both, setting 1 sliced garlic clove aside for later.

Drizzle 1 tsp oil into a pan and warm to a medium heat. Add 1 sliced garlic clove and the sliced shallots. Fry for 4-5 mins, stirring, till softened. 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 away any excess water. Set the pan to one side, with the lid on, to keep the spinach warm.

Pour 1 tbsp 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 them to the pan. Fry for 3-5 mins on each side till golden brown and cooked all the way through, then use tongs to transfer to a warm plate and cover with foil.

Finely chop the parsley leaves and stalks. Pop the pan used to cook the pork back on the heat and reduce the heat slightly. Add the butter to the pan, along with 1 tbsp each honey and wholegrain mustard. 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 reheating, pop it on a low heat.

Divide the wilted 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.