Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the onions. Trim the ends off the carrots and scrub them (no need to peel). Dice the carrots. Peel and thinly slice the garlic cloves. Scatter the sliced onions, carrots and garlic onto a large roasting tin. Add 1/2-1 tbsp chilli spice blend (use more or less, depending on how spicy you like your food) along with a pinch of salt and pepper and 2 tbsp oil. Toss the veg in the tin till evenly coated in the spices, then slide it into the oven for 20 mins.

Drain both tins of kidney beans and rinse them quickly with cold water. Fill and boil your kettle. After 20 mins, remove the tin from the oven. Add the drained beans to the tin. Pour in the chopped tomatoes, along with 400ml boiling water. Stir to mix and return the tin to the oven for a further 20 mins.

Meanwhile, strip the kale leaves from the thick stalks. Finely shred the kale leaves. Pop the pork escalopes onto a plate and rub them with 1 tbsp oil and a little salt and pepper.

When the veg and beans have roasted for a total of 40 mins, add the chopped kale leaves to the beans and stir together. Arrange the pork steaks on top and return the tin to the oven for a final 15-20 mins, till the pork is cooked through and golden at the edges.

Divide the pork and beans between 4 warm plates and serve with wedges of lime for squeezing.