Tex-Mex Pork Quesadillas

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 5 minutes. • Increase the heat to high and cook pork mince, breaking up with a spoon, until browned, 3-4 minutes.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add garlic and Tex-Mex spice blend to the pan and cook until fragrant, 1 minute. • Add tomato paste, the brown sugar and water and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.

• 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 gently with a spatula. Brush (or spray) the tortillas with a drizzle of olive oil, then season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.

• While the quesadillas are baking, add baby leaves to a bowl, along with a drizzle of white wine vinegar and olive oil. Season, then stir to combine.