Cumin-spiced roasted carrots

2kg/4lb 8oz Maris Piper potatoes 4 tbsp goose fat 4 rosemary sprigs, leaves picked and

roughly chopped 4 garlic cloves, peeled and left whole

1 Peel the potatoes, leaving the smaller ones whole and cutting the larger ones so that they are all roughly the same size. Put them in a large pan of cold salted water, bring to the boil and simmer gently for about 15 mins until cooked through. Tip gently into a colander and leave to drain and cool – there’s no need to shake. When they stop steaming, put them on a tray in a single layer and place in the fridge, uncovered, until ready to roast. Can be done up to two days ahead. 2 Once you have put the loin in to start roasting, spoon the goose fat into a fameproof roasting tin and heat on the hob for a few mins. Turn the heat off and, one at a time, turn each potato in the fat so they are completely coated. Make sure they are in a single layer and not touching. Once the oven has been turned down to 180C/160C fan/gas 4, put the potatoes in the oven with the pork and cook for 40 mins undisturbed. 3 Remove from the oven and, again, turn each potato. Return to the oven for 20 mins, then remove and repeat the turning process. The pork should have come out of the oven by now, so turn the oven up to 220C/200C fan/gas 7 and cook the potatoes for a fnal 20 mins. Add the rosemary and garlic 5 mins before the end. Once cooked, the potatoes should be deep golden and crunchy on the outside and fuffy in the middle. Sprinkle with sea salt and serve. PER SERVING 347 kcals • fat 10g • saturates 3g • carbs 54g • sugars 2g • fbre 6g • protein 6g • salt 0.5g

EASY

GLUTEN

FREE LOW FAT 1OF5 ADAY

6-8 medium carrots 1 thyme sprig 1 rosemary sprig 2 garlic cloves, lightly crushed 2 star anise 1 bay leaf 1 tsp olive oil 1 large knob of butter 1 tbsp cumin seeds

1 Put the carrots, thyme, rosemary, garlic, star anise and bay leaf in a saucepan and just cover with water. Season well with sea salt and bring to the boil. Simmer the carrots slowly for about 30 mins until soft and tender, then remove from the heat and allow to cool. Once cooled, remove the carrots from the water with a slotted spoon, pat dry with kitchen paper, transfer to a plate and put in the fridge for 20 mins until completely chilled. 2 In a large frying pan, heat the olive oil to just under smoking, then fry the carrots for about 5 mins until golden brown all over. Turn the heat down, add the butter and cumin seeds, roll the carrots around until they are lovely and glossy, then remove and serve. PER SERVING 63 kcals • fat 6g • saturates 3g • carbs 8g • sugars 7g • fbre 3g • protein 1g • salt 0.1g

450g/1lb purple sprouting or thin-stemmed broccoli, tough stems removed 3 tbsp olive oil 25g/1oz faked almonds, toasted

Bring a large pan of salted water to the boil. Toss in the broccoli and cook for 2-3 mins until tender, then drain and set aside. Serve at room temperature with the oil drizzled over and the faked almonds sprinkled on top. PER SERVING 94 kcals • fat 8g • saturates 1g • carbs 1g • sugars 1g • fbre 2g • protein 3g • salt 0.1g

LOW 2OF5 GOOD GLUTEN FAT ADAY 4YOU FREE SERVES 6 PREP 10 mins COOK 15 mins

EASY ABOUT MARK Mark lives in Folkestone with his wife Nancy and their young daughters, Pearl and Ivy.

He owns Rocksalt restaurant, Smokehouse takeaway and the Duke William pub – all in Kent. Mark was Gordon Ramsay’s righthand man for more than 10 years, and was head chef at Claridge’s when it won a Michelin star.