To make the Columbo, peel and crush garlic. Chop red chillies. Grind mustard seeds in a pestle and mortar. Combine all ingredients. Add 2 tbsp water and mix into a paste. Set aside.

Peel and finely chop the onions. Heat 1 tbsp oil in a wok, add the onions and cook on low until soft and set aside. Peel and crush the garlic, grate the ginger.

Heat 2 tbsp oil in a separate pan over medium heat. Add the pork and cook until brown. Stir in the honey, then add the soy sauce and columbo and cook for a couple of minutes. Stir into the wok of cooked onions, add garlic, ginger and tomato purée. Then stir in 200ml of boiling water and slowly bring to the boil. Simmer on low (covered) for 1 hr 15 minutes until thick

Peel the sweet potatoes and cut into cubes. Put into a pan with cold water and cook until soft. Once cooked, drain, mash and add butter, nutmeg, salt and pepper to taste

Serve immediately with vegetables such as mangetout, green beans or babycorn

Once cool, leftovers can be stored in freezer