Defrost the roast fully before cooking.

Preheat the oven to 180° C.

Remove the Country Roast from cardboard sleeve and plastic.

Mix the tomato sauce, brown sugar and mustard until well combined. Pour half over roast.

Place the Country Roast in its foil on a baking tray. Cook the roast and the tomatoes in the oven for 30- 35 Minutes.

Then prepare your oven-roasted tomatoes. Cut the tomatoes into halves and place in the pan.

Toss tomatoes with a splash of olive oil and sprinkle with herbs, salt and pepper. Roast for 10 Minutes.

Add peeled and chopped potatoes into a medium pot and cover with water. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are very tender, about 10 Minutes. Drain.

Heat up the coconut milk in a pot, and add potatoes back in. Mash with a masher, adding in the rosemary, sea salt and black pepper.