Roast Pork with Roast Potatoes

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, halve, peel and thinly slice the shallot. Cut the fennel in half lengthways, remove the triangle root in the middle, then slice thinly widthways. Zest the lemon. Peel and grate the garlic (or use a garlic press).

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 your oven, 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. 

Melt half the butter in a saucepan on medium heat, add the fennel and shallot with a pinch of salt and cook with a lid on, stirring occasionally, until softened, about 10-12 mins. Add a splash of water if it starts to stick to the bottom of the pan. Meanwhile, mix the breadcrumbs with half the cheese.

Once the fennel is soft, add the garlic, the thyme and half the lemon zest and cook for a further minute. Stir through the creme fraiche and the remaining cheese with a splash of water to loosen, bring to a simmer and pop into a small deep baking dish. Top with the cheesy breadcrumbs and bake until golden and bubbling, 20-25 mins.

When the pork is ready, allow to rest wrapped in foil for 15 mins

Pop the frying pan on a medium heat with the butter, allow it 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, 10-12 mins.

Once the gravy cooks pop the broccoli on the tray used for the pork and toss in the meat juices, and add a pinch of salt and pepper. Bake for 12-15 mins, until tender and beginning to turn golden.