• 2kg (4 1/2 pound) pork leg, bone in, skin on
• 2 red onions, cut into 8 wedges
• 4 carrots, peeled and each cut into 4 or 5
• 500g (20oz) new potatoes, cut in half
• 2 courgettes, cut into large chunks
• 1 tbsp dried mixed herbs, dried oregano, or dried thyme
• 3 cloves garlic
• 2 tbsp olive oil
• 2 tbsp runny honey
• 2 tbsp wholegrain mustard
• Salt and freshly ground black pepper

Pre-heat the oven to 220C/425F/gas mark 7. Place the leg of pork into a roasting tray and pat dry with some kitchen paper. Sprinkle the skin with a little salt and place in the oven for 30 minutes at this temperature. After 30 minutes, turn the heat down to 150C/300F/gas mark 2 and cook for a further 3 hours. The meat should be falling off the bone. Once cooked remove the pork from the oven and allow to rest for 20-30 minutes before eating. 30 minutes before the end of the meat's cooking time start roasting the vegetables. Put them in a large bowl and drizzle with a good amount of olive oil. Season well with salt and pepper and a good sprinkling of dried herbs, then - while the meat is resting - increase the temperature of the oven to 190C/375F/gas mark 5 and cook for a further 20 minutes. Mix together the honey and mustard, brush a little over the pork, then drizzle the rest over the vegetables and cook for a further 10 minutes until they become sweet and sticky. Carve the pork and serve with the honey and mustard roasted vegetables.