Cajun Pork

Preheat your oven to 180 degrees. Put a pot of water (amount specified in the ingredient list) on to boil with the chicken stock pot and once boiling add the bulgur wheat. Bring back to the boil, then put a lid on the pot, take off the heat and leave to the side until everything else is ready. Tip:The bulgur will absorb the stock while you cook everything else!

Cut the spring greens in half lengthways, remove the tough root, then slice into roughly 1cm slices. Cut the shallot in half through the root, peel and chop into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press if you have one).

Put a frying pan on medium heat and add your pork (leave your leftover marinade in the bowl for later). Cook for 2-3 mins on each side until browned, then transfer your pork to a baking tray. Cover with tinfoil and pop in your oven to cook for 5 more mins. Once the 5 mins are up, take your pork out of your oven and leave to rest until you've finished cooking everything else. Tip:The pork is cooked when it is no longer pink in the middle.

Once your pork has been transferred to your oven, add any remaining marinade to your pan. If you don't have any marinade left, just add a drizzle of oil. Put the pan on medium heat and add your shallot. Cook for 4-5 mins, then add the tomato passata along with a good pinch of salt, a good grind of black pepper and a pinch of sugar (if you have some). Bring to a gentle bubble and simmer for 3-4 mins until slightly thick, then take off the heat. Tip:The marinade shouldn't overpower your sauce, it will just add to the flavour.

Add a glug of oil to another frying pan and add your spring greens along with a pinch of salt and a good grind of black pepper. Cook for 4-5 mins until wilted, then add in your garlic and cook for another minute.