Name: Herbed pork fillet with roast vegetables
Yield: 4 servings
Cuisine: British
Ingredients: 4 medium parsnips peeled and quartered lengthways; 1 butternut squash (about 650g/1lb 7oz), peeled, seeded and cut into chunks; 2 red onions each cut into 8 wedges; 1 tbsp olive oil; grated zest of 1 lemon; 2 tsp pork seasoning or dried mixed Italian herbs; 500g lean pork tenderloin in one or two pieces; 1 medium Bramley apple; 400ml hot chicken stock

This easy one-pan, low-fat roast combines pork and herbed vegetables for a healthy, hearty Sunday lunch that counts as 3 of your 5-a-day

Ingredients

4 medium parsnips peeled and quartered lengthways

1 butternut squash (about 650g/1lb 7oz), peeled, seeded and cut into chunks

2 red onions each cut into 8 wedges

1 tbsp olive oil

grated zest of 1 lemon

2 tsp pork seasoning or dried mixed Italian herbs

500g lean pork tenderloin in one or two pieces

1 medium Bramley apple

400ml hot chicken stock

Instructions

1 Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together.

2 On a plate, mix together the lemon zest and pork seasoning or herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.

3 Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.