Preheat your oven to 180°C/Fan 160°C/Gas 4. Add 2 tbsp tamari to a dish. Peel and grate in the garlic. Add ½ tsp China 5 spice. Add the pork escalopes to the dish and turn them over a couple of times to coat them in the marinade. Set aside.

Trim the aubergine and slice it into 1cm-thick rounds. Peel and cut the red onion into 6 wedges. Tumble the aubergine and onion onto a baking tray. Drizzle over 2 tsp olive oil and add a pinch of salt and pepper. Toss to coat and slide into the oven for 20 mins, turning the veg halfway through, till tender and charred at the edges.

While the veg roast, tip the couscous into a large bowl and add ½ tsp China 5 spice with a pinch of salt. Pour over 150ml boiling water and stir to mix. Cover with a plate and set aside to soak for 15 mins.

When the veg has 10 mins left, warm a non-stick frying pan on a high heat for 2 mins. Lift the pork out of the marinade and shake as much marinade off as possible (keep the marinade for later).

Add the escalopes to the hot frying pan and cook for 2 mins. Turn them over and cook for 2 mins on the other side till nearly cooked through.

Stir 2 tbsp honey into the reserved marinade and pour the mixture into the pan. Add 200ml hot water from the kettle and bring to a bubble on a medium heat. Cook for 5 mins till the sauce has thickened a little and the pork is cooked through. Take the pan off the heat.

Fluff the couscous with a fork and fold through the roast veg and half the baby leaf spinach. Add more salt or pepper if you think it needs it.

Divide the rest of the baby leaf spinach between a couple of bowls. Top with the spiced veg couscous. Lift the pork escalopes out of the pan and onto a chopping board. Slice the pork and divide it between the 2 bowls. Pour over the warm sauce from the pan to serve.