Herby Roast Pork and Sagey Onion Roasties

Pour a good glug of oil onto a baking tray and pop in your oven. Bring a large saucepan of water to the boil on high heat with a pinch of salt. Peel the potatoes, chop them into 4cm chunks. Add the potatoes to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Meanwhile, heat a splash of oil in your frying pan over medium high heat and add half of the butter. Stir in the onion and remaining sage and cook, stirring frequently until soft and golden, 10-12 mins.

Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour. Give your pan a shake to fluff up the potatoes. Take your hot baking tray out of the oven and carefully transfer your potatoes onto it in a single layer, turning in the oil. Sprinkle over a pinch of salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through. Arrange the cauliflower florets in an ovenproof dish and drizzle with oil. Season with salt and pepper.

Roast the cauliflower next to the pork until soft and browned at the edges, 25-30 mins. Once browned, remove from the oven and allow to cool. Meanwhile, grate the cheddar cheese and mix with the remaining rosemary. We will melt it on the cauliflower later. When the onions are ready, transfer to a bowl and wipe out the frying pan. Meanwhile, trim the green beans. Reheat the now empty frying pan you used for the onions over medium high heat and add the remaining butter.

Allow the butter to melt, then stir in the remaining flour. You've made a roux! Cook until the roux is a medium brown colour and gradually stir in the water (see ingredients for amount), chicken stock powder and mustard. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 10-15 mins. When the pork is ready, allow to rest, wrapped in foil for 10-15 mins before slicing.