• Preheat the oven to 220°C/200°C fan/gas mark 7.
• In a large bowl, combine the Mexican spice mix, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P). Add the mince, season with pepper and mix together by hand.
• Roll into balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince. Meat is cooked when no longer pink in the middle.
• Pop the meatballs onto a lined baking tray.
• Bake in the oven until browned and cooked through, 12-15 mins.

NOTE: Swapping to beef mince? Follow the recipe as written, replacing 'pork' with 'beef' where necessary.

• Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Remove from the heat and keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• While the rice cooks, drain the sweetcorn in a sieve.
• Place a large pan over high heat (without oil). 
• Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary.
• Stir only twice during this time—you want the sweetcorn to pick up some colour.
• Once cooked, remove from the pan. Reserve the pan for use later.

• Meanwhile, trim and thinly slice the scallion.
• Halve the cabbage, cut out and discard the tough core, then thinly slice.
• Mix the cabbage and charred corn with the aioli.
• Season to taste with salt and pepper then set aside.

• Return the pan to medium-high heat with a drizzle of oil.
• Add the chipotle paste and cranberry chutney.
• Add the cooked meatballs and toss to coat in the glaze.
• Add a splash of water if the glaze is too thick. Season to taste with salt and pepper.

TIP: If you're cooking for kids, you can serve the spicy sauce on the side instead.

• Divide the rice between bowls and top with chipotle pork meatballs.
• Serve with the corn and cabbage slaw alongside.
• Spoon over any glaze remaining in the pan. 
• Garnish with a sprinkling of sliced scallion.