BBQ Pork and Pepper Stew

a) Meanwhile, halve the green pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.

b) Heat a large frying pan on medium-high heat with a drizzle of oil. 

c) Once hot, add the pork mince, Central American style spice mix and sliced pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

a) While the mince cooks, peel and grate the garlic (or use a garlic press).

b) Grate the Cheddar cheese.

c) Once the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Add the garlic to the mince and cook for 1 min more. 

b) Stir through the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). 

c) Simmer until the sauce has thickened slightly, 3-4 mins.

a) Stir the BBQ sauce through the mince and cook until thickened and warmed through, 1-2 mins. 

b) Taste and season with salt and pepper if you feel it needs it. Add a splash of water if it's a little too thick.

c) Fluff up the rice with a fork.