• Boil a half-full kettle.
• Meanwhile, heat a frying pan on medium-high heat (no oil).
• Once hot, fry the pork and mushrooms, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

• Meanwhile, pour the boiling water into a saucepan with 1/4 tsp salt on high heat.
• Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
• Meanwhile, drain and rinse the beans in a sieve.

• Add the tomato puree to the mince. Cook, 1 min.
• Stir in the beans, red wine stock paste, chipotle (add less if you'd prefer things milder), honey and water for the sauce (see pantry for both).
• Bring to the boil and simmer, 3-4 mins.
• Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
• Remove from the heat. Add a splash of water if it's a little thick.

• Share the rice between your bowls.
• Top with the pork and veg chilli.
• Drizzle over the soured cream.

Enjoy!