Mid week cooking can be a drag when we are working big hours (50+) but we have to keep the fuel coming. A roast on Wednesday might seem like a lot of effort but using my bowl convection oven makes it easy. Everything on the plate was cooked in it apart from the broccoli and tomatoes that were pan seared. With a little timing the veges can go in with the pork and all cook at once then it was just a matter of cooking the tomato and broc in a separate pan. The Pepper gravy was cooked in the same pan so very few dishes either. Succulent roast pork with crispy crackling and veg all in about an hour go to whoa.