a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve the bell pepper and discard the core and seeds. Chop into roughly 1cm pieces.

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the pork mince and chopped pepper. Fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Grate the cheese.

c) Once the pork is cooked, drain and discard any excess fat, then season with salt and pepper. IMPORTANT: The pork is cooked when no longer pink in the middle.

a) Add the garlic, tomato puree, Central American style spice mix and water for the sauce (see pantry for amount) to the pan. Cook, stirring to combine, 1 min.

b) Stir the BBQ sauce into the pan and mix well.

c) Season with salt and pepper, then remove from the heat.

a) Lay the tortillas (3 per person) onto a lightly oiled baking tray.

b) Spoon the pork filling onto one half of each tortilla and top with the cheese.

c) Fold the other side over to make a semi-circle. Press down to keep together.

a) Rub each quesadilla with a little oil, then bake on the top shelf of your oven until golden, 4-6 mins.

b) Meanwhile, cut the tomato into 1cm chunks.

c) In a medium salad bowl, combine the tomato chunks with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and toss to coat.

a) Once ready, transfer the quesadillas to your plates.

b) Add the rocket to the tomato bowl, toss to coat and serve alongside the quesadillas.

c) Serve the mayo (see pantry for amount) alongside for dipping.