It’s hard to make pan-fried pork mince look good. But I think that’s its only downside. It’s so tasty, cheap and you can pick up extra-lean packs, which make you feel pretty saintly.
Having said that, when I whooped “isn’t pork mince great?!” Thomas thought about it quite seriously, and replied “mm…well, it’s not in my top five types of meat.” But I know him well enough, and I recognised his expression of concentration, to know that he was struggling to rank ‘rib eye steak, leg of venison, fillet of beef…’ in his head….