Roast recipes are always separate & confusing so here’s how to do one chronologically instead of wondering wtf to do at what time & tryna calculate the maths like you’re rain man:

To eat at 2pm, start your pork shoulder off at 9.30. I used this amazing shoulder from which I can’t recommend enough. Score the skin & rub it with sea salt.

Roast for 30 mins skin side up on 220. Flip the pork & cover with 2 layers of foil, lower the oven to 170 & cook for 4-4.5 hours (a Jamie recipe)

After getting on with your Sunday biz, at 12:30 peel & chop your veggies & add them to a tray. Coat in wholegrain mustard & honey & oil & cook until soft.

At the same time, peel & quarter your potatoes & boil them for 8 mins or until a fork can go through them. Heat oil in an oven tray for 10 mins & drain & air dry your potatoes. Rough them up a bit by shaking the colander. Add them to the super hot oil, coat them in it & sea salt. Put them in the oven.

At 1pm roast some cauliflower cut into small heads for 20 mins.

After 25 mins (1:30 ish) flip the roasties.

Make your cauliflower cheese sauce. Heat a very decent chunk of butter with 3 tsp of flour. Stir for a couple mins. Heat a cup of milk & about a cup of grated cheese in another pan then take them both off the heat & combine. Add a large tsp of marmite Add more milk if need be.

Pour the marmite cheese sauce over the cauliflower & at 1:30 put this in the oven.

When your cauliflower cheese is almost cooked, fry up some chorizo chunks then drizzle them all over the cauliflower cheese. Return to cook for 5 mins. For extra loveliness, grill to get it crunchy.

At the last minute I steamed brocoli & cavolo nero just to get those greens in.