Honey Harissa Pulled Pork Tostadas

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake the pork on the middle shelf until piping hot and the chips on the top shelf until golden, 25-30 mins. Turn the chips halfway through. 

In the meantime, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks and pop into a medium bowl.

Cut the tomato into 1cm chunks and add to the avocado bowl. Drizzle over a little olive oil. 

Cut the lime into wedges, then squeeze some juice into the avo and tomato. Season with salt and pepper, then set aside. 

In another medium bowl, combine the sugar and olive oil for the dressing (see pantry for amount) with a good squeeze of lime juice.

Add the coleslaw mix, season with salt and pepper, then toss together. Set aside. 

Lay the tortillas onto another large baking tray in a single layer and rub each with a little oil. Season with salt and set aside. 

Once the pork is cooked, remove from the oven. IMPORTANT: Ensure the pork is piping hot throughout.

Pop the tortilla baking tray onto the middle shelf and bake until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!

Meanwhile, reserve 1 tbsp of pork cooking juices per person, then discard the foil and any remaining cooking juices.

Use two forks to shred the pork as finely as you can, then stir through the harissa paste, reserved cooking juices and honey (see pantry for amount). Season with salt, pepper and the remaining lime juice.