Method

1. Preheat the oven to 160°C/ 325°F/ Gas Mark 3.
2. Cut the potatoes in half and put in a casserole dish with a lid (or if you don't have one, you can use a roasting tin lined with parchment paper and cover with tin foil). Toss in the oil and roast uncovered for 20 minutes.
3. Dice the tomatoes. Trim the courgettes and celery and cut both into 2cm slices. Peel the onion and roughly chop. Peel the garlic and use a garlic crusher or grate on the fine side of a box grater. 
4. Remove the potatoes from the oven and give them a good toos, then add the tomato, courgettes, celery, onion and garlic. Drizzle over the tomato puree and sprinkle with basil, pepper and a little salt, if using. Toss until evenly combined then cover with a lid or foil and return to the oven for another 30 minutes until the vegetables are tender.
5. Mix the honey, chilli powder, cumin and a tablespoon of water in a bowl and spread over the pork steak. 
6. Place the pork in a small baking dish and put on the top shelf of the oven to cook for 25-30 minutes or until tender and cooked through, basting once or twice to ensure it doesn't dry out. 
7. Remember to wash your hands and work surface with warm, soapy water after handling raw meat.
8. Remove from the oven and leave to rest for 10 minutes, then care into slices and divide among plates. 
9. Add the ratatouille and serve.