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Roasted Pork and Honey Glazed Veggies

Roasted Pork and Honey Glazed Veggies

with Pears, Pancetta Fried Cabbage, Roasties & Onion Gravy

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Chef Andre has nailed every element of this roast. Sweet, succulent pork is complemented by caramelised root veggies and pears, while salty pancetta and bitter cabbage adds contrast. Perfect for entertaining friends and family!

Allergens:Cereals containing GlutenMilk

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

900 grams


½ bunch(es)


1 pack(s)

Green Beans

1 unit(s)


24 grams


(ContainsCereals containing Gluten)

2 unit(s)


3 unit(s)


1 unit(s)


30 grams



1 sachet

Chicken Stock Powder

1 pot(s)

Onion Marmalade

60 grams

Bacon Lardons

1 bag(s)

Shredded Savoy Cabbage

1 sachet


Not included in your delivery

400 milliliter(s)

Water for Gravy

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4774 kJ
Energy (kcal)1141 kcal
Fat28.0 g
of which saturates13.0 g
Carbohydrate154 g
of which sugars53.0 g
Protein72 g
Salt2.96 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C. Season the pork with salt and pepper. IMPORTANT: Wash your hands after handling raw meat. Heat a splash of oil in a large frying pan over high heat and brown the pork all over, 2 mins. Transfer to a baking tray and roast in the middle shelf of your oven for 45/60/90 mins (depending on the size of your joint of meat). IMPORTANT: The pork is cooked when no longer pink in the middle. Bring a large saucepan of water to the boil on high heat with 0.5 tsp of salt. Pour a good glug of oil onto another baking tray and pop in your oven, we will use it for the roasties.


Peel the potatoes, chop them into 4cm chunks. Add the potatoes to the boiling water and cook until the edges have softened when you poke them with a knife, 7-8 mins. Meanwhile, pick the rosemary leaves from their stalks and finely chop (discard the stalks). Trim the green beans and chop into 1cm pieces. 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 potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt, then roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through. Meanwhile, peel and trim the parsnips, carrots and pear(s). Chop the roots into roughly 1cm wide, 5cm long batons. Quarter the pear(s) and remove the core.


Add the roots and the pear wedges to the tray with the pork. Drizzle with oil and season with salt, pepper and the rosemary. Roast the veggies until soft and golden at the edges, 30-40 mins. TIP: Remove and rest the pork if it is ready before the roots. Meanwhile, melt half the butter in the pan you used for your potatoes, then stir in the remaining flour. Cook for 1 min, you've made a roux! Gradually stir in the water (see ingredients for amount), chicken stock powder and onion marmalade. Bring to the boil, stirring out any lumps that form.


Lower the heat on the gravy and simmer until it has thickened to your liking, 15-20 mins. When the pork is ready, remove from the oven and allow to rest, wrapped in foil for 10-20 mins before slicing. Return the roots to the oven to finish cooking. Meanwhile, melt the remaining butter in the pan used for the pork over medium heat. Add the pancetta and green beans. Cook, stirring until the pancetta is golden and the beans have softened, 3-4 mins.


Add the garlic and cook for a minute more, then add the cabbage and a splash of water. Cover with a lid or foil and cook until the cabbage and beans are tender, 4-5 mins more. Once everything is ready, reheat the gravy, roots and cabbage if they have cooled. Slice the pork thinly and arrange on your plate. Serve the roasties and cabbage alongside. Drizzle the honey over the roots and pears as they come out of the oven and add to your plate. Finish with lots of gravy. Enjoy!