Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop them into 3cm bite-sized chunks. Tumble them into your largest roasting tin (see our tip, above). Peel and cut the red onions into thick slices and add to the tin. Trim and halve the fennel. Cut it into thick slices and add to the tin. Pour 2 tbsp olive oil over the veg and season with salt and pepper. Turn the everything over to coat it, then slide into the oven for 30 mins.

While the veg cook, quarter the pears and slice out the cores. Cut each quarter in half.

Remove the tin from the oven after 30 mins and turn the veg over. Nestle the pears into the tin and tuck in the sage leaves. Slide the tin back into the oven for 10 mins.

Finely shred the kale leaves, removing any thick or dry stems.

Mix the honey and 1 tbsp mustard together on a large plate. Add 1 tbsp olive oil and some salt and pepper and mix together. Pat the pork leg steaks dry and pop them on the plate. Turn over to coat the pork in the honey mustard mixture.

When the pears have been in the oven for 10 mins, remove the tin. Scatter over the kale and gently turn it through the veg. Place the pork leg steaks on top of the veg and pour over any remaining honey mustard from the plate. Slide the tin back into the oven for a final 15 mins.

When ready, the tin roast will have cooked for a total of 55 mins. The potatoes should be golden and roasted, the fennel soft, some of the kale soft and some crunchy and toasted. The pork should be cooked through. Check by cutting the thickest part of one of the steaks. There should be no pink and the juices should be clear. Cook for a little longer if you need to. Serve the roast on warmed plates.