Step 1

Boil a kettleCut all the potatoes to roughly equal size (approx. 4cm chunks)Add the potatoes and salt (optional) to a pot of boiling water and boil for 15 min or until you can pierce them easily with a fork

Step 2

Meanwhile, crack the egg(s) onto a shallow bowl and beat wellAdd 3 tbsp (5 tbsp) of plain four to another shallow bowl and season with salt and pepperAdd the breadcrumbs to a third bowl

Step 3

Slice each pork loin steak in half lengthwise, to form 4 (escalopesTip: Lay your hand flat over the steaks and carefully saw through with a sharp knifeCoat one escalope with the seasoned flour, tapping off any excessDip it in the egg and coat well, then roll it in the breadcrumbs and coat evenlyRepeat with the remaining steaks

Step 4

Grate the zest of the lemon(s)Slice the spring onion(s) finely, discarding the root end(s)Dice the apple finely (approx. 1cm thick), discarding the coreChop the celery finely (approx. 1cm thick)

Step 5

Add the lemon zest, mustard and juice of half the (whole) lemon to the yoghurt in a bowlSeason to your taste with a pinch or two of sugarMix well and set asideCut the remaining lemon into quarters

Step 6

Add 1-2 tbsp of vegetable oil to a large pan on a high heatOnce the oil is hot, add the pork and cook for 3 min on each side, or until turned golden brown and cooked throughTransfer to a kitchen paper lined plateAdd the lemon wedges to the pan, cook for 1 min on both sides or until caramelised on the surface

Step 7

Once the potatoes are done, drain well and allow to cool a littleAdd the apple, celery and spring onion to the potatoesAdd just enough yoghurt dressing to coat everything and mix well

Step 8

Plate up the potato salad with the porkServe with the caramalised lemon and the remaining dressingEnjoy!