• Finely chop garlic. Roughly chop cucumber and salad leaves. Drain and rinse sweetcorn (see ingredients). • In a medium bowl, combine barbecue seasoning, a pinch of salt and a drizzle of olive oil. Add pork loin steaks and turn to coat.

• Heat a large frying pan over a high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook cauliflower rice until softened, 2-4 minutes. Add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Season, then transfer to a bowl and cover to keep warm. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

SPICY! This is a mild sauce, but use less if you're sensitive to heat. • Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Remove pan from heat, then add mild chipotle sauce and a splash of water, turning pork to coat. • Transfer pork and remaining sauce to a plate, cover and rest for 5 minutes.

• Add cucumber, baby spinach, a pinch of salt and a drizzle of olive oil and white wine vinegar to the charred corn. Toss to combine. • Slice chipotle-glazed BBQ pork. • Divide garlic cauliflower rice between bowls. Top with charred corn salsa and pork. Spoon over any remaining sauce from the pan. • Serve with mayonnaise.