Mash: Peel and roughly chop 2 parsnips into chunks. Boil in salted water for 15–18 minutes until very tender. Drain well and mash with 1/4 cup cream until smooth. Season to taste with salt and pepper.

Carrots: Slice 3 medium carrots into rounds. Add to a microwave safe bowl and cook for 4-5 minutes until tender. Add 1 tbsp honey and toss to coat.

Schnitzel: Place the pork loin steaks between two sheets of baking paper and pound with a rolling pin until about 5mm thick. Set up three shallow bowls : flour seasoned with salt and pepper, beaten egg, and breadcrumbs mixed with 1/2 tsp garlic powder. Coat each schnitzel in flour, then egg, then breadcrumbs, pressing firmly.

Fry: Heat a generous amount of vegetable oil in a large pan over medium-high heat. Fry the schnitzels for 3–4 minutes each side until deep golden and cooked through. Drain on a paper towel. Make gravy as per packet instructions

Serve: Plate the schnitzel alongside the mash and honey butter carrots. Pour over gravy.