Anthony: Alright, it’s the fast issue. Everyone is just about fed up of all those New Year’s resolutions taking up too much time, so now I think it’s all about delicious food that doesn’t take forever. Do you think you can manage that?

Colin: Of course I can.

Anthony: Okay then. So I’ve chosen pork mince because it’s a crowd-pleaser and full of flavour. Plus if you buy lean, it’s healthier.

Colin: Well I’d usually use fattier mince for moisture, but I guess some of those resolutions are lingering after all.

Anthony: It may be the Year of the Pig, but I plan to at least try to be healthy. You be you.

Colin: I am healthy!

Anthony: Alright, alright. So what are we doing?

Colin: We’re going to make a really flavoursome sauce using a bunch of marjoram. Marjoram to me is summer. No one uses it, but it grows fierce and it’s really pungent. Basil is accepted in the herb world, and marjoram is not. It’s the underdog because it’s in your face.

Anthony: Marjoram takes over March.

C: I like it! So we’ll sweat off some onion and garlic with the marjoram stalks and a bit of chilli. Then we’ll add in your pork mince – as I mentioned, I would have chosen fatty for extra moisture, but we’ll use lean for your 2019 health effort. I want to add a bit of white wine here – are you going to allow that?

Anthony: Yes. That’s allowed.

Colin: Great. So we add wine and reduce it a bit, then add passata, parmesan rinds – which is a great way to use them up and also adds flavour – and our chopped marjoram leaves to make it fragrant.

Anthony: I’ll be honest, when I suggested mince I had my bets on you doing meatballs.

Colin: No, I know you loved that meatball saltimbocca from a few years back, but this month we’re going to roll with this.

Anthony: Ah, I see what you did there.

Colin: Marjoram madness.

Anthony: March-oram.

Colin: Like I said, madness.

See Anthony and Colin’s pork, marjoram and parmesan rind rigatoni recipe.