Fiery Jerk-Spiced Pork & Sweet Potato Mash

Before you start cooking, take your pork steak[s] out of the fridge, open the packet and let it adjust to room temperature, then boil a kettle

Peel and chop your sweet potato[es] into bite-sized pieces

Add the chopped sweet potato to a pot of boiled water over a high heat and bring to the boil

Cook for 10-12 min or until fork-tender

Add your pork loin steak[s] to a bowl with half your jerk paste, half your white wine vinegar (you'll use the rest later!) and 1 tsp [1 1/2 tsp] [2 tsp] flour

Add a pinch of salt and pepper and give everything a good mix up – this is your jerk-spiced pork

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a small drizzle of vegetable oil

Once hot, add the jerk-spiced pork and cook for 5-6 min on each side or until slightly charred and cooked through (no pink meat!)

While the pork is cooking, reboil half a kettle

Combine your carrot & cabbage slaw mix with your mayo and the remaining white wine vinegar

Add a pinch of salt and pepper and give everything a good mix up – this is your slaw

Dissolve your stock mix in 150ml [200ml] [250ml] boiled water with the remaining jerk paste, a pinch of sugar and a generous pinch of salt and pepper – this is your jerk-spiced stock

Once the potatoes are tender, drain, return them to the pot

Add a small knob of butter and a pinch of salt to the potatoes and mash them until smooth – this is your sweet potato mash

Cover with a lid to keep warm until serving

Once the pork is done, transfer the cooked steak to a clean chopping board (reserve the pan!) and leave to rest for 2 min

Return the reserved pan to a medium-heat with 1 tsp [1 1/2 tsp] [2 tsp] flour and stir for 30 secs

Gradually stir in the jerk-spiced stock and cook for 2 min or until a smooth, thick sauce remains – this is your jerk-spiced sauce

Tip: Scrape any bits from the bottom of the pan as this will add extra flavour to the sauce!