Spiced Pepper & Lean Pork Meatball Grains

Boil a kettle

Peel and finely slice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely chop (or grate) your garlic

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

Once hot, add the sliced onion and sliced pepper and a pinch of salt and pepper

Cook for an initial 4-5 min or until starting to soften

Tip: Cooking for 3 or more? Use 2 pans!

Whilst the veg is softening, add your mince to a large bowl (remove the paper if required) with your soy sauce and half your ground smoked paprika (you'll use the rest later) with a pinch of salt and pepper

Divide your seasoned mince and shape into meatballs (6 per person!)

Once the veg has started to soften, add the chopped garlic and cook for 30 secs of until fragrant

Once fragrant, increase the heat to high and add the meatballs to the pan

Cook for 2 min on each side or until browned

Once the meatballs have browned, reduce the heat to medium-high and cook for 1 min further

Dissolve your chicken stock mix in 150ml [200ml] [250ml] boiled water

Add your tomato paste, remaining ground smoked paprika and a pinch of salt and stir it all together – this is your smoky tomato stock

Once the meatballs have browned, add the smoky tomato stock to the pan and cook, covered, for 12-15 min or until cooked through (no pink meat!)

Meanwhile, wash your spinach and pat dry with kitchen paper

Once the meatballs are cooked through, add your glorious grains, harissa paste (can't handle the heat? Go easy!) and spinach to the pan with a small splash of cold water

Cook, covered, for 1-2 min or until the spinach has wilted slightly and then give everything a good mix up

Leave to stand, covered, for 2-3 min for the flavours to develop – this is your spicy pepper & meatball grains