Boil a full kettle for the couscous.

While it comes to the boil, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve.

Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in half of the chicken stock paste, then cover tightly with cling film.

Leave to the side for 10 mins or until ready to serve.

Meanwhile, heat a large frying pan on high heat (no oil).

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, transfer to a medium bowl and cover to keep warm.

Return the (now empty) pan to high heat (no oil).

Once hot, add the pork mince and pepper chunks. Season with salt and pepper.

Stir-fry until the mince has browned and the pepper has softened, 6-7 mins. Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, zest and cut the lime into wedges. Grate the cheese.

Add the garlic to the mince and cook for 30 secs.

Stir in the passata, sun-dried tomato paste, chipotle paste (add less if you'd prefer things milder), remaining chicken stock paste and the water and sugar for the sauce (see pantry for both amounts). Mix well to combine.

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Once the sauce has thickened, add a good squeeze of lime juice from a lime wedge. Remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.

Fluff the couscous up with a fork, then stir through the lime zest and share between your bowls.

Spoon over the chipotle pork. Top with the charred corn and finish by sprinkling over the cheese. 

Serve any remaining lime wedges on the side for squeezing over. 

Enjoy!