HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Cumin Pork And Gravy
Roasted Cumin Pork and Gravy

Roasted Cumin Pork and Gravy

with Roast Potatoes, Honeyed Chantenay Carrots and Apples & Broccoli Cheese

Read more

Sweet, succulent roasted pork is made for a spice like cumin, thanks to its naturally sweet and fragrant flavour. To complement this sweetness, we’ve teamed the meat with honeyed chantenay carrots which, when roasted, naturally produce a delicious rich flavour. As if that wasn’t enough, we’ve added broccoli cheese or, in other words, heaven in a bowl.

Allergens:Cereals containing GlutenMilkMustardSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time90 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams

Pork Roasting Joint

1 pot(s)

Cumin Seeds

900 grams


24 grams

Plain Flour

(ContainsCereals containing Gluten)

1 pack(s)

Chantenay Carrot

1 unit(s)


1 sachet


1 unit(s)

Echalion Shallot

2 block(s)

Mature Cheddar Cheese


1 pack(s)

Broccoli Florets

30 grams

Unsalted Butter


60 grams

Chicken Stock Powder

60 grams

Bacon Lardons

150 grams

Creme Fraiche


½ pot(s)

Dijon Mustard

(ContainsMustard, Sulphites)

30 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

Not included in your delivery

400 milliliter(s)

Water for Gravy

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5715 kJ
Energy (kcal)1366 kcal
Fat67.0 g
of which saturates30.0 g
Carbohydrate124 g
of which sugars25.0 g
Protein81 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Tray
Cutting board
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a large saucepan of water to the boil with a pinch of salt. Preheat your oven to 200°C. Pour a large glug of oil into a roasting tray. Pop it onto the top shelf of your oven to warm up. Put a small drizzle of oil in the bottom of another baking tray, pop the pork in the baking tray and sprinkle over half the cumin seeds and salt and pepper. Roast in the middle of your oven for 45/60/90 mins (depending on size). IMPORTANT: The pork is cooked when no longer pink in the middle, wash your hands after handling raw meat.


Meanwhile, peel the potatoes and chop into 4cm chunks. Add them to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. 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 potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer. Sprinkle over a pinch of salt and gently turn the potatoes so they're coated in oil. Roast the potatoes on the top shelf of your oven for 45-50 mins, turning halfway through.


Trim the carrots and halve lengthways. Quarter the apple (no need to peel) and remove the core. Chop each quarter into 2 wedges. Pop them in a bowl and add the honey and remaining cumin seeds. Add a drizzle of oil, a pinch of salt and pepper and mix together. When the pork has 25 mins left. Add the carrots and apple to the baking tray to roast with the pork until soft, 25 mins. Meanwhile, halve, peel and thinly slice the shallot. Grate the cheese. Refill your saucepan with water and pop on to boil - we will use it to cook the broccoli later.


Meanwhile, put a saucepan on medium heat and add half the butter. Allow the butter to melt, then stir in the remaining flour. You've made a roux! Cook, stirring constantly until the roux is a medium brown colour and gradually stir in the water (see ingredients for amount) and chicken stock powder. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 15-20 mins, stir occasionally.


Meanwhile, add the broccoli to the boiling water and simmer until just tender, 3 mins. Drain in a colander and pop into an ovenproof dish. Pop your pan back on medium heat with the remaining butter (no need to wash). Add the pancetta and stir fry until browned, 3-5 mins. Add the shallot and fry until softened, 3 mins. Pour in the creme fraiche, water (see ingredient list for amount) and mustard. Add a pinch of salt and pepper. Bring to the boil, then remove from the heat and stir in ¾ of the cheese.


Pour the creamy sauce over the broccoli in the dish. Mix the breadcrumbs with the remaining cheese, a pinch of salt and pepper and the oil (see ingredient list for amount). Sprinkle the mixture on top, then bake in your oven until golden and bubbling, 10-15 mins. Once the pork is ready, cover with foil and leave to rest for 15 mins. Once everything is ready, reheat the gravy. Reheat the carrots and apple in the oven if necessary. Thinly slice the pork and serve on plates with the veggies. Add any resting juices to the gravy and pour over, Enjoy!