Heat your oven to 200°C/Fan 180°C/Gas 6. Slice the roots off the celeriac at an angle, then peel it. Peel the parsnips and carrots. Chop everything into thumb sized chunks.
Pop the veg in a roasting tin. Drizzle with 1 tbsp oil. Season with salt and pepper. Shake to mix. Roast
for 25 mins till the veg are tender and a little charred.
Take the veg out of the oven. Drizzle over the jar of honey. Mix well. Scatter with 2 tsp cumin seeds. Return the veg to the oven for a further 15 mins till golden brown.
While the veg are cooking with the honey, warm a frying pan for 1 min over a medium heat. Add ½ tbsp oil and the pork chops. Fry for 2 mins. Flip. Fry for 2 more mins. Pop on a baking tray. Roast in the oven on the shelf below the veg for 10 mins.
Trim the very top and bottom off the leek. Halve it. Rinse out any grit. Finely slice it. Add the leek to the frying pan. Season with salt and pepper. Fry for 5 mins till soft. Stir often.
Stir 1 tbsp flour into the leek. Cook and stir for 1 min. Crumble in the stock cube. Slowly pour in 250ml boiling water, stirring constantly till you have a smooth gravy. Simmer for 2 mins till thick.
Take the pork chops out of the oven. Transfer to a plate to rest for 5 mins. Cover with foil. When they’ve rested, pour any juices on the plate into the gravy. Taste and adjust the seasoning. Divide the veg between two warm plates. Serve with the chops and gravy.