Preheat the oven to 200°C. Put the pork mince in a bowl. Peel the garlic and onion and grate them both into the pork bowl. Finely chop half of the parsley.

Add the chopped parsley, half the Worcestershire sauce and half the cajun seasoning to the meat bowl. Season with plenty of salt and mix thoroughly. Form into 12 meatballs.

Trim the spring onions. Put a large frying pan over a high heat. Once hot, add half the spring onions and cook for 5-8 mins until charred and starting to soften. Transfer the onions to a blender. Drain the roasted peppers and add them to the blender, along with the smoked almonds and remaining cajun seasoning. Blend until smooth, then taste and season with salt and pepper, if needed.

Pour 3 tbsp of olive oil into the same frying pan and set over a medium-high heat. Once hot, add the meatballs and fry for 10-12 mins until cooked through. When cooked, add the honey, mustard and remaining Worcestershire sauce. Stir together until glazed.

Meanwhile, pop the flatbreads in the oven to warm up.

Thinly slice the remaining spring onions. Spread the romesco onto plates or a serving platter. Top with the glazed meatballs, drizzling over any sauce. Finish with the sliced spring onions, remaining parsley leaves and sesame seeds. Serve with flatbreads.