Pork with potato rosti and wilted spinach

To make rosti, combine potatoes, onions and parsley in a bowl. Transfer to a sieve and, using your hands, squeeze mixture to remove excess moisture. Return to bowl, add flour, then season with salt and pepper.

Combine butter and olive oil in a small bowl. Heat 2 tablespoons oil mixture in a large, non-stick frying pan over medium heat. Divide rosti mixture into 8 and shape into 3cm rounds. Cook half the rosti, pressing with a spatula to flatten, for 3 minutes each side or until golden. Remove from pan and keep warm. Repeat with 2 tablespoons oil mixture and remaining rosti. Wipe pan clean.

Heat 1 tablespoon oil mixture in pan. Season pork, then cook for 3 minutes each side or until golden and just cooked through. Transfer to a plate, loosely cover with foil, then rest for 5 minutes. Wipe pan clean and reserve.

Meanwhile, to make dressing, whisk wine, lemon juice and extra virgin olive oil in a bowl. Season and stir in reserved spring onion. Makes 125ml (1/2 cup).

Heat remaining 1 tablespoon oil mixture in reserved pan. Add spinach, season, then toss for 1 minute or until wilted.

Divide half the spinach among plates and top with rosti. Slice each pork steak into quarters on the diagonal, then place 2 pieces on rosti. Repeat layering with remaining spinach, rosti and pork. Drizzle with dressing to serve.