Soy and Orange Glazed Pork

Cut the red onion in half through the root, peel and slice thinly into half moon shapes. Remove the cores from the peppers and chop into roughly 2cm pieces. Chop the courgette into 2cm pieces. Roughly chop the parsley.

Put your peppers and courgette on a baking tray with a glug of oil, sprinkle over a good pinch of salt and a good grind of pepper. Give the tray a good shake and pop in your oven for 20-25 mins until cooked and slightly crispy.

Meanwhile, put your onion in a saucepan on low heat with a drizzle of oil and cook for 10 mins until soft. Add the balsamic vinegar and cook for another 10 mins on low heat. When your onion is soft and caramelised, put a lid on the pan, take it off the heat and leave to the side until everything else is ready.

Put a pot of water on to boil (the amount is specified in the ingredient table above) with the stock pot. Stir to dissolve your stock pot and once boiling add the couscous and a drizzle of olive oil to the pot. Take the pot off the heat, put a lid on and leave to the side for your couscous to absorb the stock.

While everything else is cooking, put a frying pan on medium heat with a drizzle of oil and lay in your pork. Leave the marinade liquid behind. Fry for 7-8 mins on each side. Tip: The pork should caramelise slightly but if it starts burning, turn the heat right down. Tip: The pork is cooked when no longer pink in the middle. Once your pork has cooked add the marinade liquid to the pan and bubble away for 2 mins. Remove from the heat and put your pork on a chopping board to rest for a couple of mins.

Fluff up your couscous with a fork, add your cooked veggies, caramelised onion and half your parsley to the pot. Stir everything together. Slice your pork into roughly 1cm slices.