Pork Chilli and Rice Burrito Bowl

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) When the oil is hot, add the pork mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) Drain and discard any excess fat from the mince, then season with salt and pepper.

a) Stir the garlic and Central American style spice mix (add less if you don't like heat) into the pork. Stir-fry until fragrant, 30 secs.
b) Add the passata, water for the sauce (see ingredients for amount), chicken stock paste and a pinch of sugar (if you have any).
c) Stir together and bring to the boil, then reduce the heat. Simmer until the sauce has thickened, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
d) Season with salt and pepper then remove from the heat.

a) Meanwhile, halve the baby plum tomatoes. Pop them into a bowl with the olive oil (see ingredients for amount).
b) Roughly chop the chives, then add half to the bowl with the tomatoes.
c) Season with salt and pepper, mix and set aside.
d) Thinly slice the chilli.

a) Grate the Cheddar cheese.
b) Have a quick tidy up while everything cooks.