Easy Double Southern Pork & Veggie Quesadillas

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, onion, carrot, celery and courgette, breaking mince up with a spoon, until just browned, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add All-American spice blend, sweetcorn, tomato paste, the water, butter and brown sugar and cook, stirring, until fragrant, 1-2 minutes. • Add baby leaves to the filling and toss until wilted.

TIP: Add a splash of water if the mixture looks dry!

• Arrange mini flour tortillas on a lined oven tray. Divide pork filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling and press down with a spatula. Brush (or spray) tortillas with a drizzle of olive oil and season. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.