Put a large shallow casserole pan on a high heat.

Chop the pork into 3cm chunks and place in the pan with 1 tablespoon of olive oil and a pinch of sea salt and black pepper.

Trim and add the whole baby carrots (halving any larger ones), then cook for 12 minutes, or until everything is golden, tossing regularly.

Meanwhile, trim and slice the spring onions.

Add a splash of water to the pan to deglaze it, then stir in the spring onions, teriyaki sauce and honey.

Cook for another 3 minutes, tossing regularly until it’s all shiny and sticky, then taste, season to perfection, and serve.