Peri Peri Pork and Black Bean Stew

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and chorizo.

c) Cook until browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, drain and rinse the black beans in a sieve.

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

a) Once the meat has browned, stir in the peri peri seasoning (use less if you'd prefer things milder) and half the garlic. Cook for 1 min.

b) Stir in the chopped tomatoes, black beans, red wine stock paste, sugar and water for the sauce (see pantry for both amounts), then bring to the boil.

c) Simmer until the sauce has thickened slightly, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

d) Once cooked, stir the roasted peppers into the sauce.

a) Meanwhile, halve the ciabatta and lay onto the (now empty) pepper baking tray, cut-side up.

b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

c) Bake on the top shelf of your oven until golden, 5-6 mins.

d) Once ready, slice into triangles ready for serving.