Boil a half-full kettle for the couscous.

While it comes to the boil, halve the 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 medium bowl. Pour in the boiling water for the couscous (see pantry for amount), stir in half 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 drizzle of oil in a large frying pan on medium-high heat.

Once the pan is hot, add the pork mince, pepper and sweetcorn. 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.

Once the pork is cooked, drain and discard any excess fat. IMPORTANT: The pork is cooked when no longer pink in the middle.

Add the garlic and cook for another 1 min. Add the passata, chipotle paste (add less if you'd prefer things milder), remaining chicken stock paste, sugar and water for the sauce (see pantry for both amounts) and stir to combine.

Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. 

Meanwhile, zest and cut the lime into wedges. Roughly chop the coriander (stalks and all). Grate the Cheddar.

Once the sauce has thickened, season with salt, pepper and a squeeze of lime juice. Remove from the heat. 

Fluff the couscous up with a fork then stir in the lime zest and half the coriander. 

Share the couscous between your bowls.

Spoon over the chipotle pork and finish by sprinkling over the Cheddar and remaining coriander.

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

Enjoy!