2 medium eating apples, peeled, cored and diced
1 tsp cinnamon
4 large carrots, peeled
1 large celeriac, peeled
500g fresh beetroot, peeled
1 tbsp dried oregano
1 tsp ground mace Low-calorie cooking spray
6 lean pork steaks (visible fat removed), bashed into thin steaks with a rolling pin
300g kale, cooked, to serve
1 Preheat your oven to 200°C/ fan 180°C/gas 6. Put the apples in a small saucepan with a mug of water and the cinnamon. Simmer for 5-10 minutes, or until the apple is really soft and most of the water has gone. Use a stick blender to purée until smooth, then set aside.
2 Cut the carrots and celeriac into chips and the beetroot into wedges. Spread out in a single layer on non-stick baking trays and sprinkle with the oregano, mace and lots of black pepper. Spray with low-calorie cooking spray and roast for 30-40 minutes, or until golden.
3 Meanwhile, heat a non-stick frying pan to hot. Spray the pork steaks with low-calorie cooking spray and fry for 1 minute each side. Place the steaks on a baking tray and put in the oven, below the chips, for 3-5 minutes.
4 To serve, divide the steaks, veg chips, kale and apple sauce evenly between 6 plates.