Roasted Pork and Honey Glazed Veggies

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.