One Pot Cheesy Pulled Pork & Sweetcorn Conchiglie

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly dice

Peel and chop your brown onion[s] into wedges

Slice half your green chilli[es] into rounds and finely dice the rest

Drain and rinse your sweetcorn

Boil a kettle

Heat a pot (with a matching lid) over a medium high heat with a drizzle of vegetable oil

Once hot, add your diced pepper, onion wedges and diced chilli (can't handle the heat? Go easy!) and cook for 3-4 min or until starting to soften and brown

Once softened, add your dried oregano and ground smoked paprika and cook for 1 min or until fragrant

Once fragrant, add your BBQ pulled pork with your chicken stock mix, chopped tomatoes and 150ml [200ml] [250ml] boiled water and bring to the boil

Once boiling, reduce the heat to medium and cook, covered, for 12-15 min or until the pork is piping hot

Meanwhile, grate your cheddar cheese finely

Once the pork is piping hot, remove the pot from the heat and pull apart using two forks and mix into the sauce – this is your pulled pork sauce

Add your conchiglie to the pot with the drained sweetcorn and 250ml [375ml] [500ml] boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook for a further 15 min or until the conchiglie is cooked

Once cooked, remove the pot from the heat and top with the grated cheese (don't stir!), then set aside, covered, for 3-4 min or until the cheese is melted – this is your one-pot cheesy pulled pork & sweetcorn conchiglie