Cajun Pork

Add the stock powder to your saucepan of boiling water and give it a stir. Stir in the bulgur, bring back to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. Halve, peel and chop the shallot into 1⁄2cm pieces. Peel and grate the garlic (or use a garlic press).

Put a frying pan on medium-high heat. Once hot, add the pork (leave the leftover marinade in the bowl for later). Cook until browned, 3-4 mins on each side. Transfer the pork to a baking tray and cover with foil. Roast on the top shelf of your oven for 7-10 mins. Once cooked, take the pork out of your oven and leave to rest, still covered with the foil. Tip: The pork is cooked when it is no longer pink in the middle.

In the meantime, put your frying pan (no need to wash!) back on medium heat and add the remaining marinade and the shallot. Cook until the shallot has softened, 4-5 mins. Add the tomato passata, a pinch of salt, some black pepper and a pinch of sugar (if you have some). Simmer until thick, 4-5 mins. Take off the heat.

Heat a glug of oil in another frying pan on medium heat and add the spring greens along with a pinch of salt and some black pepper. Cook until wilted, 4-5 mins. Add in the garlic and cook for another minute.