Preheat the oven to 200°C/Fan 180°C/Gas 6. Peel and roughly chop the carrots. Peel and cut the red onion into quarters. Tumble onto a baking tray. Drizzle over 1 tbsp olive oil and season with salt and pepper. Drop on the whole, unpeeled garlic cloves. Slide into the oven and roast for 30 mins, but set a timer for 20 mins.

Roughly chop the flat leaf parsley and set aside. Quarter the pears and slice out the cores. Cut the butter into cubes.

When the carrots have cooked for 20 mins, set a frying pan on a medium heat. Rub 2 tsp oil into each pork loin steak. Place the steaks in the hot pan and cook for 2 mins on each side.

Turn the heat down to very low. Add the butter and 2 tsp ras al hanut. Nestle the pears into the pan. Cover with a lid (or use a baking tray if you don't have a lid) and cook gently for 10 mins. Turn the pork and pears every now and then.

While the pork cooks, drain and rinse the butter beans. Tip into a food processor. Remove the tray of veg from the oven. Lift off the onion and set aside. Using the back of a knife, squeeze the garlic cloves from their skins. Add the garlic and carrots to the food processor with the beans. Whizz till smooth and creamy. If it seems a little dry, scoop a spoonful of the buttery sauce from the frying pan and add them to the processor. No food processor? Tip everything into a bowl and crush together with a masher.

Scrape the carrot purée into a medium pan and gently warm, stirring occasionally, for 4-5 mins. Add a splash of water if the mash seems too dry and sticks. Taste and season if needed.

Check the pork is cooked by piercing it with a sharp knife. The juices should run clear. If not, cook the pork for a little longer. 8 Spoon the carrot purée onto 2 warm plates. Add the pork loin steaks and pears. Spoon over the buttery ras al hanut sauce, top with the roasted red onion and the parsley and serve.