a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press). Halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.

c) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

d) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

a) Heat a frying pan on medium-high heat (no oil). 

b) Once hot, add the pork mince and pepper chunks and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. 

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Once the mince has browned, add the garlic and harissa paste to the pan. Cook until fragrant, 30 secs.

b) Stir in the chicken stock paste and water for the pork (see pantry for amount).

c) Bring to the boil, then lower the heat and simmer for 1-2 mins.

a) Stir the peas, honey and butter (see pantry for both amounts) through the cooked rice until piping hot and melted, 1 min.

a) Add the cooked rice and sun-dried tomato paste to the pan of spicy mince and stir to combine. 

b) Taste and season with salt and pepper if needed. Add a splash of water if a little dry.

a) When ready, share the pork pilaf between your bowls.

Enjoy!