Roast Pork with Potatoes and Apples

Steps

1. Bring a full kettle to the boil. Place pork, skin side up in a colander in the sink. Poor boiling water over the skin, this will help make crackling. Pat pork dry and place in a roasting tray and set aside in the fridge, uncovered until ready to cook.
2. Preheat oven to 230°C. Salt pork skin then roast pork for 35 minutes, until skin starts to crackle. Finely chop thyme leaves; cut onion into 2cm wedges; cut carrot into 1x3cm batons; cut potatoes into quarters or halves until roughly the same size; cut apple into quarters; toss together with drizzle of oil and season.
3. After 35 minutes, add veggies to tray with pork and continue to cook for about 20 minutes, until veggies are tender and pork is just cooked through. Set aside to rest.
4. While veggies and pork cook, cut cauliflower into small florets and cut any large broccolini in half, lengthways. Toss on a roasting tray with butter, walnuts, honey and second measure of thyme. Season.
5. While pork rests, turn oven to grill and grill veggies for about 8-10 minutes, until golden and tender. Turn to ensure even cooking. Heat gravy in a small pot on medium heat, for about 2 minutes, until heated through. Thinly slice pork and add any resting juices to gravy. Season to taste.
6. Divide pork and veggies between plates and drizzle with gravy.