Middle Eastern Style Pork Mince Stew

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press).

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

Once hot, add the pork mince and pepper slices, fry until browned, 5-6 mins. 

Use a spoon to break the mince 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.

Add the garlic, za'atar and chermoula spice mix to the pork. Stir-fry for 1 min.

Next, pour in the passata, chicken stock paste and the sugar and water for the sauce (see pantry for both amounts). Bring to the boil.

Once boiling, reduce the heat and simmer until the sauce has thickened, 3-4 mins, stirring occasionally. 

While everything cooks, crumble the Greek style cheese into small pieces and roughly chop the chives (use scissors if easier).

Once the mince is cooked and the sauce has thickened, season with salt and pepper then stir through half the chives.