Herby Pork Stuffed Pepper

Meanwhile, halve the pepper lengthways and discard the core and seeds.

Lay the pepper halves, cut-side down, onto a baking tray. Drizzle with oil, then season with salt and pepper.

When the oven is hot, roast on the top shelf until starting to soften, 10-12 mins.

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

Once hot, add the pork mince and onion and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Once the mince is cooked, stir in the garlic, tomato puree and roasted herb and spice blend. Stir-fry for 1 min. 

Stir in the remaining chicken stock paste, the sugar and water for the sauce (see pantry for both amounts). Simmer for 2-3 mins.

Remove the roasted pepper halves from your oven. Spoon in the pork mixture and top with the grated cheese, then return to the oven to bake, 10-12 mins. 

Meanwhile, roughly chop the parsley (stalks and all).

Trim the courgette, then quarter lengthways. Chop into 2cm chunks.

Wipe out the (now empty) frying pan and return to medium-high heat (no oil).

Once hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour.