Lean Pork & Pepper Fajita Grain Bowl With Chipotle Mayo

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

Once hot, add your lean pork mince (remove the paper if required!) with a pinch of salt and pepper and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Meanwhile, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into strips

Peel and chop most of your red onion[s] into wedges

Dice the remaining onion[s]

Peel and finely chop (or grate) your garlic

Add the pepper strips, onion wedges, chopped garlic and most of your chipotle paste (you'll use the rest later!) to the pan

Add a pinch of salt and a splash of cold water, give everything a good mix up and cook, covered, for 7-8 min or until the veg is slightly softened and the pork is cooked through (no pink meat!) – this is your lean pork & pepper fajita mix

Whilst everything is cooking, chop your tomato[es] finely

Chop your coriander finely, including the stalks

Add half the chopped coriander (you'll use the rest later!) and chopped tomato to a bowl with the diced onion and a pinch of salt and pepper

Mix it all together – this is your salsa

Add your mayo to a separate small bowl with the remaining chipotle paste and a splash of cold water

Stir it all together – this is your chipotle mayo

Squeeze your pouch[es] of glorious grains to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly