Mexican Style Pork Mince Ragu

a) Halve, peel and chop the onion into small pieces.

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

c) When the oil is hot, add the pork mince and onion and cook 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.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Once the mince has browned, add the garlic and Central American style spice mix, stir-fry for 30 secs. TIP: Add less if you don't like too much heat.

c) Stir in the passata, chicken stock paste, sugar and water for the sauce (see ingredients for both amounts).

d) Bring to the boil then lower the heat and simmer until thickened, 5-6 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Meanwhile, grate the cheese.

b) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

c) Add the butter and a splash of milk (if you have any) and mash until smooth.

d) Season with salt and pepper, then cover with a lid to keep warm.

a) Once the sauce has thickened, stir through the peas.

b) Cook until heated through, 1-2 mins.

c) Taste and season with salt and pepper, if needed, then remove from the heat.