Sweet and Spicy Roast Pork

• Chop the potatoes into 2cm chunks (peeling optional).
• Pop onto a large (lined) baking tray. 
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• Roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
• When the potatoes have 3 mins left to cook, sprinkle over the sesame seeds and return to the oven to toast for the remaining cooking time.

TIP: Use two baking trays if necessary.

• Meanwhile, trim the cucumber then halve lengthways. Bash each half with the bottom of a pot or pan. Thinly slice widthways.
• In a bowl, toss the smashed cucumber with ¼ tsp salt (per 2P), apple cider vinegar and 1 tsp sugar (per 2P).
• Set aside, continuing to stir occasionally.

• Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
• Place a large pan over high heat with a drizzle of oil.
• Add the carrot and fry for 5-6 mins. Add the miso paste and a splash of water and mix well.
• Cover and cook until tender, 2-3 mins. Season to taste with salt and pepper. 

• In a small bowl, mix the aioli with the gochujang and honey. 

TIP: If you don't like spice, add the gochujang a little at a time, tasting as you go.