Roasted Cumin Pork and Gravy

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.