Put the pork, egg and 1 heaped teaspoon of oregano into a bowl. Grate in half the Cheddar, then sprinkle the bread with water and add to the mix. Add a good pinch of sea salt and black pepper, use your hands to scrunch it all together well, then shape into a loaf (roughly 20cm long). Place a large shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil and the meatloaf, turning until brown on all sides. Meanwhile, trim and slice the carrots at an angle into rough 1cm-thick chunks, adding to the pan as you go. Peel, roughly chop and add the onion and garlic. Halve the chillies lengthways and deseed, then add them to the party, along with the chopped tomatoes and remaining oregano. Season to perfection, cover, turn down the heat to low and simmer for 20 minutes, or until the meatloaf is cooked through. Meanwhile, chop the potatoes into 2.5cm chunks and place in a large pan, then just cover with water, place a lid on top and cook for 10 minutes, or until cooked through. Drain, then mash well, stir in 2 tablespoons of oil and season to perfection. Once the time’s up on the meatloaf, remove the lid, grate over the remaining Cheddar, arrange the chilli halves on top, then cover again and cook for another 2 minutes, or until the cheese has melted. Remove the meatloaf to a board and slice up, mashing the chillies into the sauce for added heat, if you like. Divide the mash between warm plates, spoon over the sauce, and serve with a slice of meatloaf and an extra grating of Cheddar, if you like.