Pomegranate Marinated Pork

a) Heat a splash of oil in a large saucepan over medium high heat. b) When hot, add the shallot and green beans. Stir and cook until beginning to soften, 3-4 mins. c) Stir in the bulgur wheat and water (see ingredients for amount).

a) Bring to the boil, stir in the stock powder and half the lemon zest. b) Pop a lid on the pan and remove from the heat. c) Leave to the side for 12-15 mins or until ready to serve. This is your tabbouleh.

a) Meanwhile, heat a splash of oil in a large frying pan over medium-high heat. b) When hot, add the plums and cook until browned and soft, stirring occasionally 3-4 mins. c) Transfer to a small bowl and squeeze in the honey. Stir well and keep to one side.

a) Add a splash of oil (if necessary) to the now empty frying pan and heat over medium-high heat. b) When hot, add the pork steaks and brown for 2 mins on each side. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat. c) Lower the heat and cook for another 2-3 mins on each side. IMPORTANT: The pork is cooked when no longer pink in the middle.