• Boil a half-full kettle.
• Drain the sweetcorn. 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 and roasted spice and herb blend, 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). 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, 1 min more.
• Stir in the sweetcorn, passata, chipotle (add less if you'd prefer things milder), honey, butter (see pantry for both) and remaining chicken stock paste.
• Bring to the boil and simmer, 2-3 mins.
• Add the spinach to the pan a handful at a time until wilted and 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.
• Top with the smashed avocado. Dollop on the soured cream.

Enjoy!