Roast pork and veg with gravy
Ingredients
- 1.2kg–1.5kg/2lb 11oz–3lb 5oz pork shoulder joint, rind scored
- 4 tbsp vegetable oil
- 800g/1lb 12oz potatoes, peeled and cut into 4cm/1½in chunks
- 6 medium carrots, peeled and halved lengthways
- 4 medium parsnips, peeled and halved lengthways
- ½ green cabbage, such as Savoy, trimmed and shredded
- 200g/7oz frozen peas
- salt and ground black pepper
- 3 tbsp plain flour
- 450ml/16fl oz hot beef or pork stock, made with 1 stock cube
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