Preheat the oven to 180°C/350°F/Gas Mark 4.

Heat a frying pan over medium heat. Add the pork and cook for 5 minutes.

Crush the garlic and add it to the pan with the tomato puree. Fry for 1 minute.

Add 150ml of water, the red wine stock, beef stock, and mixed herbs. Bring to a boil, then reduce the heat and cook for a further 12 minutes.

Place the tortillas onto a baking tray, spoon the pork mixture evenly onto each tortilla, and fold them in half. Press down to flatten the mixture.

Bake in the preheated oven for 8 minutes, or until crispy.

Make the salad by chopping the tomato and mixing it with the baby leaf mix. Drizzle with balsamic glaze and season with salt and pepper.

To serve, place two quesadillas on a plate and add the salad on the side.