Southern Crumbed Pork

While the kumara is roasting, cut the carrot (unpeeled) into 1cm chunks. Cut the broccoli into 2cm florets and roughly chop the stalk. Slice the lemon into wedges. Finely chop the garlic (or use a garlic press).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the carrot and cook for 2-3 minutes, or until slightly softened. Add the broccoli and cook for 5-6 minutes, or until tender. TIP: Add a dash of water to help speed up the cooking process! Add the garlic, butter, brown sugar and a pinch of salt to the pan and stir for 1 minute, or until fragrant. Transfer to a medium bowl and cover with foil to keep warm. Wipe out the pan with a paper towel.

In the first shallow bowl, combine the sweet mustard spice blend, plain flour and salt (see ingredients list). In the second shallow bowl, whisk the egg with a fork. In the third shallow bowl, place the panko breadcrumbs. Pull the pork schnitzels apart (they may be stuck together) and dip them into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.

When the wedges have 15 minutes cook time remaining, return the pan to a medium-high heat with enough olive oil to coat the base of the pan. Once hot, add 1/3 of the crumbed pork schnitzel and cook for 1-2 minutes on each side, or until golden on the outside and cooked through. Transfer to a plate lined with paper towel to drain. Repeat with the remaining pork schnitzels.