Simple but nice dish.

1. Bring a medium pot of salted water to the boil. Prepare ingredients.

2. Heat oil in medium pot on medium heat. Cook onion, garlic and mushrooms with a pinch of salt for 4-5 min, stirring often, until softened. Add first measure of Italian spice mix and tomato paste and continue to cook for 1-2 minutes, stirring often until tomato paste is cooked out.

3. Add all remaining mushroom tomato sauce ingredients. Bring to a simmer and reduce heat to low. Simmer for 6-8 minutes until sauce has thickened. Season and set aside, covered, to keep warm.

4. Cut broccoli into small florets and dice stalk 1cm and peel courgettes into ribbons. Set aside.

5. Heat a medium, dry fry-pan on medium-high heat. Add pine nuts to pan and cook for 1-2 min, stirring often, until toasted. Set pine nuts aside and keep pan on heat.

6. Heat oil in fry-pan. Pat pork dry, rub with second measure of Italian spice mix and season well. Cook for about 3 min each side (depending on thickness), or until just cooked through. Pour any resting juices into mushroom tomato sauce.

7. Cook broccoli in pot of boiling water for about 2 min, until just tender. Add courgette, stir, and immediately drain well. Toss with a drizzle of oil and season.

8. To serve:
Share courgetti and broccoli between bowls. Top with Italian pork, spoon over some mushroom and tomato sauce. Sprinkle with pine nuts and basil leaves. Crumble over feta cheese (if using).