Caramel: Combine the stock and coconut milk Put the sugar and water in a small saucepan over a low heat and stir until the sugar is dissolved. Increase the heat and cook until a deep golden brown. Immediately add the combined liquid fit will bubble up furiously) and Stir to dissolve any lumps of caramel.

Pork: Trim the pork of excess fat and cut into 3 cm thick slices.

Tip the caramel into a large clay pof or saute pan with a lid, add all the remaining ingredients, except the pork, and bring to the boil. Add the pork and turn to coat in the sauce. Place a piece of scrunched up baking paper over the meat and cover tightly with the lid. Simmergently for 1 hour, stirring occasionally or until the pork is tender and a deep golden colour. A simmer mat is ideal for this.

To finish: Combine the cornflour and water in a small bowl to make a smooth paste and stir into the cooking juices. Simmer for 3-4 minutes until lightly thickened and glossy.

To serve: Put the hot cooked rice and greens in bowls and top with the pork and sauce. Scatter with spring onions and serve immediately. Serves 4

Sausages

600 grams good lamb mince

: cup fresh white breadcrumbs

2 tablespoons milk or water

2 tablespoons pomegranate molasses

1 teaspoon each ground cinnamon, ginger and cumin

Vi teaspoon ground allspice

2 cloves garlic, crushed

V* cup finely chopped mint or flat-leaf parsley

sea salt and freshly ground pepper

White bean hummus

1  x 400 gram tin cooked wh te cannellini beans, drained

2 cloves garlic, crushed

V* cup tahini

finely grated zest and juice 1 lemon

3-4 tablespoons water

To serve handful of herbs, choose one herb or a combination of min flat-leaf parsley and coriander

1 small red onion, thinly sliced

12 large black olives, halved and stoned

olive oil and pomegranate molasses

warm mountain breads or other flat breads

Sausages: Combine all the ingredients, except the lamb, in a large bowl. Add the lamb, season well with salt and pepper and mix » thoroughly. Don’t be tempted to use a food processor or you will end up with a paste,

Divide the mixture into 16 portions and form into 12 cm long sausages I

Hummus: Place all the ingredients in a food processor and blend until smooth, adding enough water to make a soft puree. Season well.

To cook: Heat a little olive oil at a medium-low heat in a non-stick saute pan or on the pre-heated flat grill plate on the barbecue. Cook the sausages on all sides until golden and cooked through but not dry. Drain on kitchen towels. If the pan is too hot the sausages will catch and burn due to the pomegranate molasses.

To serve: Spread a large spoonful of hummus on serving plates. Top with 4 sausages then scatter with herbs, red onion and olives. Drizzle with a little olive oil and pomegranate molasses and serve with warm mountain breads. Serves4