• Finely chop garlic. Thinly slice carrot into half-moons. Trim green beans and cut into thirds. Halve any thicker stalks of baby broccoli (see ingredients) lengthways. • In a medium bowl, combine pork mince, fine breadcrumbs, the egg, half the chicken-style stock powder, half the garlic and a pinch of salt. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add sweet chilli sauce and a splash of water, turning meatballs to coat.

• Meanwhile, heat a second large frying pan over medium-high heat with a drizzle of olive oil. Cook cauliflowerrice until softened, 2-4 minutes. • Add remaining chicken-style stock powder and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes. Season, then transfer to a bowl and cover to keep warm. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, baby broccoli and green beans, until tender, 4-6 minutes. • Remove pan from heat, then add the soy sauce and toss veggies to coat.

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