Ingredients

• 1 tablespoon basil pesto
• 50g butter, softened
• 700g sebago potatoes, peeled, roughly chopped
• 300g Granny Smith apples, peeled, cored, roughly chopped
• 1/3 cup milk
• 1/3 cup plain flour
• 1 egg
• 1 1/2 cups panko breadcrumbs
• 8 (500g total) pork sizzle steaks
• 1/3 cup extra virgin olive oil
• 300g green beans, trimmed
• Zest of 1 lemon

Method

• Step 1 Combine pesto and butter in a small bowl. Set aside until required.

• Step 2 Place potato and apple in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-high. Boil for 15 minutes or until tender. Drain well. Return to pan. Mash until smooth. Add milk. Season with salt and pepper. Mix well to combine. Cover to keep warm.
• Step 3 Place the flour on a plate. Whisk egg with 1 tablespoon water in a shallow bowl. Place breadcrumbs on a plate. Working with 1 steak at a time, coat in flour, shaking off excess. Dip in egg mixture, then coat in breadcrumbs, pressing to secure. Place on a plate.
• Step 4 Heat oil in a large frying pan over medium-high heat. Cook steaks for 2 minutes each side or until golden and just cooked through. Transfer to paper towel to drain.
• Step 5 Meanwhile, cook beans in a saucepan of boiling water for 1 minute or until bright green and just tender. Drain well. Toss with lemon zest. Season. Serve steak with mash, beans and pesto butter.