Cyrus Todiwala serves up spicy pork goan-style with roasted vegetable and oriental coleslaw on Saturday Kitchen Live.

Cyrus says: “Slow-roasted, masala marinated pork just falls off the bone. Try it with collar of pork – a fabulously tasty yet highly under-rated cut.”

The ingredients are: 10cm piece cassia bark or cinnamon stick, broken into small pieces, 1 heaped tbsp black peppercorns, 5-6 cloves, 4-5 large, dried red chillies, torn into pieces, 10cm piece fresh root ginger, 6-8 garlic cloves, 3-4 small red onions coarsely cut, 2 longish green chillies, 1 heaped tsp ground turmeric, 100ml tamarind pulp, 200ml palm vinegar (alternatively use cider vinegar), 100ml sunflower or rapeseed oil, 1 tbsp brown sugar, 1 tbsp salt, 2kg rolled pork loin, shoulder or collar, 300-400g pumpkin, seeds removed, 8 medium to small potatoes, peeled and cut into chunks, 3-4 small red onions, cut into chunks (optional) and 3 tbsp chopped fresh coriander.