Italian Pork Cookies

Prep everything first: chop the aromatics, measure the tomato and oregano elements, and pat the pork dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the pork. Fry until deeply crisp and golden, then drain on paper and season straight away.

Stir in the parmesan and the rest of the tomato and oregano flavours, letting them cook out for a minute until fragrant.

Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the topping and serve while hot.