Preheat your oven to 220°C/200°C fan/gas mark 7. 

Remove the ribs from the packaging and place in an ovenproof dish. Season with salt and pepper.

Roast on the top shelf of your oven for 20-25 mins. Turn halfway. IMPORTANT: Ensure the pork is piping hot throughout.

About 5 mins before the ribs are ready, spoon over the Szechuan paste and return to the oven for the remaining time.

In the meantime, peel and grate the garlic (or use a garlic press).

Halve, peel and thinly slice the onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim and thinly slice the spring onion.

Spread the kale out on a baking tray. Drizzle with oil and season with pepper, sprinkle over the Chinese Five Spice, salt and sugar (see pantry for both amounts) and half the roasted sesame seeds.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and pepper to the pan and stir-fry until softened, 10-12 mins.

Meanwhile, boil a full kettle. Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

When the ribs have 10 mins remaining, bake the kale on the middle shelf until crispy, 7-8 mins.

Heat another large frying pan on medium heat with enough oil to lightly coat the base of the pan.

Once hot, add the gyozas and fry until golden brown and piping hot, 2-3 mins on all sides. Don't move the gyozas around whilst frying to avoid tearing.

Once cooked, remove from the heat and drizzle over the honey (see pantry for amount) cover to keep warm.

Once your veg has softened, add the garlic and ginger puree. Fry for 1 min. 

Stir the hoisin, soy sauce and water for the sauce (see pantry for amount) and simmer until thickened slightly, 3-4 mins. 

Once thickened, add your noodles to the sauce and toss together until well coated.

Share your ribs to a serving plate and sprinkle over the remaining sesame seeds.

Transfer your noodles to a bowl and top with the sliced spring onion.

Serve your roasted seaweed style kale and gyoza on the side.