Pork-stuffed spring greens

Pork-stuffed spring greens 1) Preheat the oven to 200C/Gas 6. Bring a large saucepan of salted water to the boil. Cook the spring green leaves for 3 to 4 minutes until soft and pliable. Drain and set aside.

In a large bowl, mix together the pork, salt, cumin, chili flakes, onion powder, garlic powder, oregano and nutmeg. Divide into 4 sections to form oblong patties.

Wrap each patty in 4 spring green leaves. Place the parcels seam side down in a baking dish and add enough stock to reach 1/4 of the way up the stuffed greens. Cover with heavy-duty aluminium foil and bake until the pork is cooked through, about 35 minutes.