Make potato skordalia, a garlicky Greek dip, to go with your roast pork. Boil 1kg potatoes with 4-5 whole garlic cloves till the potatoes are tender, then drain (keeping the water) and tip into a food processor. Add a splash of cider vinegar, 100ml extra virgin olive oil, 100ml of the potato water, a squeeze of lemon juice and a good pinch of salt. Blitz till smooth. Serve sprinkled with chopped parsley.

Roast cauliflower florets are delicious tumbled with spices. Break a cauliflower into small florets, then toss with oil, salt, pepper, turmeric, cumin, coriander and chilli. Spread out on a baking tray and roast in a hot oven for 30-40 mins till tender and caramelised.