Preheat your oven to 180°C/Fan 160°C/Gas 4. Pop 2 tbsp tamari in a dish. Peel and grate in the garlic clove. 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 onions into 6 wedges each. Tumble the aubergine and onions onto a baking tray. Drizzle over 2 tsp olive oil and add a pinch of salt and pepper. Toss to lightly coat. Slide into the oven for 20 mins, turning the veg after 10 mins, till tender and lightly charred at the edges.

While the veg are cooking, tip the bulgar wheat 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 leave to one side to soak for 15 mins.

When the veg has 10 mins left to cook, place a non-stick frying pan on a high heat for a few mins. Lift the pork escalopes out of the marinade with a couple of forks and shake as much marinade off as possible.

Place the escalopes in the hot frying pan and cook for 2 mins. Flip them over and cook for a further 2 mins till nearly cooked through.

Stir 2 tbsp honey into the reserved marinade and pour into the pan. Add 200ml boiling water 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. Remove from the heat.

Remove the veg from the oven. Fluff the bulgar wheat with a fork. Gently fold through the roasted veg and half of the spinach. Add more salt and pepper if you think it needs it.

Divide the remaining spinach between a couple of bowls. Spoon over the spiced veg bulgar. Lift the pork escalopes out of the pan and on to a chopping board. Cut each into 6-8 thick sliced and divide between the 2 bowls. Pour the hot sauce from the pan over the top to serve.