Chilli and Honey Glazed Pork Steak

a) Fill and boil your kettle. Put the couscous in a bowl.

b) Pour in the boiled water for the couscous (see pantry for amount) and stir in the chicken stock paste, then cover tightly with cling film.

c) Leave the couscous to the side for 10 mins or until ready to serve.

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

b) Season the pork with salt and pepper.

c) Once hot, lay the pork steaks in the pan and fry until browned, 2-3 mins on each side.

d) Reduce the heat to medium and fry for an additional, 4-6 mins, turning every couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

a) Meanwhile, pop the yoghurt into a small bowl and season with salt and pepper.

b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).

c) Add the mint leaves to the yoghurt, stir together and set aside.

a) Once the pork is cooked, remove the pan from the heat.

b) Drizzle in the honey and sprinkle over the chilli flakes (use less if you'd prefer things milder). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

c) Turn the pork to coat it in the glaze, then set the pan aside for a couple of mins to allow the pork to rest.

d) In the meantime, fluff up the couscous with a fork and stir through the zhoug.