• Boil a half-full kettle. Peel and grate the garlic (or use a garlic press).
• Heat a frying pan on medium-high heat (no oil).
• Once hot, fry the pork, 5-6 mins. Break up the mince as it cooks. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

• Put the couscous into a bowl.
• Pour in the boiling water (see pantry) and stir in half the chicken stock paste.
• Cover tightly with cling film. Leave to the side, 10 mins.
• Drain the fat from the mince. Season with salt and pepper.

• Add the garlic to the pork and cook for 1 min more. Stir in the passata, chipotle paste (add less if you'd prefer things milder), honey, butter (see pantry for both) and the remaining chicken stock paste.
• Bring to the boil and simmer, 2-3 mins.
• Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
• Add a splash of water if it's a little thick.

• Fluff the couscous up with a fork. Share between your bowls.
• Spoon over the chipotle pork.
• Add a dollop of soured cream.

Enjoy!