Greek Soutzoukakia Style Pork Koftas

Add the pork mince to the breadcrumb bowl, season with pepper and mix together with your hands.

Shape into mini sausage shapes, 4 per person. Flatten to make koftas, then pop onto a baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The koftas are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the green beans and stir-fry until tender, 4-5 mins. 

Pour in the water for the couscous (see pantry for amount), stir in the chicken stock paste and bring to the boil.

When boiling, remove from the heat, stir in the couscous and season with salt and pepper.

Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. 

Once hot, add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until they start to soften and break down, 5-6 mins.

Add the tomato puree, cumin, oregano and remaining garlic to the pan. Fry for 1 min more.

Stir in the red wine stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins. 

Once thickened, taste and season with salt, pepper and a pinch of sugar (if you have any) if needed.

Remove from the heat, adding a splash of water if it's a little too thick.