a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, grate the cheese. 

b) Trim the baby gem, halve lengthways, then thinly slice.

c) Peel and grate the garlic (or use a garlic press).

d) Cut the tomatoes into 1cm chunks. 

a) In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

b) Add the tomatoes to the dressing. Mix together, then set aside.

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

b) Once hot, add the pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

c) When the mince has browned, drain and discard any excess fat. 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) Add the garlic, tomato puree and Central American style spice mix to the pork. Cook until fragrant, 1 min.

b) Stir in the chicken stock paste, honey and water for the pork (see pantry for both amounts). Bring to the boil and simmer until thickened, 2-3 mins.

c) Once thickened, season with salt and pepper and remove from the heat. 

a) Add the baby gem to the tomato bowl and toss together. 

b) Share the rice out between your bowls. 

c) Top with the spiced pork and baby gem salad.

d) Sprinkle over the cheese and drizzle over the burger sauce to finish.