Cookery: Add some spice

These dishes are quick to cook and bursting with flavour

Caramelised pork with noodles and pickled carrots

The pork is cooked until juicy and succulent, with a sticky, sweet coating of sugar and spice. Serves 4 Prep time: 10 mins Cook time: 30 mins Per serving: kcals 260, fat 6g, sat fat 1.5g, carbs 33g 300g pork tenderloin 1tbsp olive oil 1tsp Szechuan pepper 1tbsp fish sauce 2tbsp muscovado sugar 250g pack of rice noodles 4 spring onions, finely chopped, to garnish Coriander leaves, to garnish 1 red chilli, deseeded and chopped, to garnish (optional) Lime wedges, to serve

PICKLED CARROTS

3 large carrots, peeled with a swivel peeler, then thinly sliced 2 red chillies, deseeded and finely chopped 2tbsp caster sugar Juice of 1 large lime 1tbsp fish sauce 1tbsp rice vinegar

1 Preheat oven to 200°C/180°C fan/ gas 6. Put the pork in a roasting tin, score, then rub all over with the olive oil. Season with sea salt and freshly ground black pepper and sprinkle evenly with the Szechuan pepper. Splash with fish sauce, then sprinkle with muscovado sugar and rub all over.

2 Put pork in the oven and roast for about 30 mins until cooked through, with the outside browning and beginning to caramelise. Remove, cover loosely with foil and leave to rest for about 10 mins.

3 While pork is cooking, make the pickles. Add carrots to a small serving bowl, mix the remaining ingredients together and drizzle over. Put to one side.

4 Add noodles to a bowl, pour boiling water over, leave for 2-5 mins, then drain well and arrange in bowls. Slice pork, divide it up and place on top of noodles. Garnish with spring onions, coriander leaves and chilli. Serve each with a lime wedge and some pickled carrots.