Instructions: 1 Heat a large frying pan. Place the pork in a bowl with the sage and plenty of seasoning. Grate the carrot, apple and an onions in a processor.

Add to the pork and mix until well combined.

2 Using slightly wet hands, shape the pork mixture into walnut-sized balls.

Add 3 tbsp oil to the pan and fry the pork meatballs for 8-10 minutes until lightly golden and completely tender, turning regularly.

3 Heat a frying pan. Finely chop the remaining onion. Add 1 tbsp olive oil to the pan and gently fry a third of the onion for 3-4 mins until soft.

4 Heat another frying pan. Cut the pepper in half, remove the seeds and dice the flesh. Add 1 tbsp oil to the frying pan.

5 Add the remaining onion to the frying pan with the pepper. Cook for 3-5 minutes, stirring occasionally, add a dash of balsamic vinegar, season to taste and set aside.

6 Add the garlic and chilli flakes to the softened onion and cook for 30 seconds, stirring. Pour in the tomatoes and simmer for 5-10 minutes, or as long as time allows. Season to taste.

7 Place the 250ml/9fl oz boiling water in a pan with 1 tbsp oil and 1 tsp salt. Bring to a simmer, take off the heat and stir in the couscous. Leave for two minutes to allow to swell.

8 Return the couscous to the heat and add 2 tbsp oil. Cook gently for three minutes, stirring with a fork to fluff up the grains and stir in the reserved pepper mixture. Season to taste.

9 Roughly chop the parsley and reserve some for a garnish. Stir the remainder into the tomato sauce. Spoon some couscous onto a serving plate and add half the pork meatballs on top.

10 Spoon over half the tomato sauce and garnish with a sprinkling of parsley. Serve at once.

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