Pork, kale, sundried tomatoes, carrots, onion, garlic, sweet potatoes, harissa, chilli, honey
Start by peeling and cutting the sweet potato into wedges. Coat with 1tsp of harissa and cook at 180 for 25 minutes. While the wedges are cooking start by frying an onion and a crush clove of garlic in some of the oil from the sun dried tomatoes, once soft add a few sliced sundried tomatoes, thinly grated carrot strips, a handful of kale with a sprinkle of chilli. Cook on a high heat until the veg is going slightly soft. Now fry pork strips in the same pan on a high heat. Once brown turn the heat down and mix in a tbsp of honey. Stir all together and serve with wedges.