This delicious, colourful carrot and swede mash is a great low-carb alternative to the standard potato variety. Serve as part of a roast dinner, or to accompany hearty winter dishes, such as pies ...

Slice the carrot into 5mm slices. Cook in a little boiled salted water with a pinch of sugar until soft. Cook the parsnips separately in boiling salted water. Strain both, mash or purée together ...

Meanwhile, to make the mash, trim and scrub the carrots, slice into chunks and pile into a steamer basket or metal colander balanced over a pan of simmering water. Steam, covered, for 15-20 ...

Keep the mash warm. While the carrots cook, prepare the pork: Combine the panko, olive oil and a pinch of salt in a small bowl. Place the pork chops on a baking sheet. Cover with the honey mustard ...

I simply love food like this. Great New Zealand lamb chops cooked with plenty of caramelisation, a slightly spicy companion with the carrot, and a cooling fresh condiment to tie it together.

Heat, stirring constantly with a small whisk, until thickened and smooth. Add the parsley and cook gently, stirring, for about half a minute. Serve with the gammon steaks, mash and carrots.