• Finely chop garlic. Thinly slice carrot into half-moons. Roughly chop Asian greens. Drain baby corn spears (see ingredients), then cut into thirds. • In a medium bowl, combine pork mince, fine breadcrumbs, the egg, 1/2 the garlic and a pinch of salt. Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person. Set aside.

• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook cauliflower rice until softened, 2-4 minutes. Add remaining garlic and cook, stirring, until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm. • Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook carrot and baby corn until tender, 3-4 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. Season, then transfer to a second medium bowl along with a drizzle of soy sauce.

• Return the frying pan to a medium-high heat with a drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Remove pan from the heat, then add chilli jam and a splash of water. Toss until meatballs are well coated, 30 seconds.

• Divide garlic cauliflower rice between bowls. • Top with chilli jam pork meatballs and soy veggies. • Garnish with a pinch of chilli flakes (if using) to serve.