PORK FILLET WITH PEPPER SAUCE AND RICE

You need: food processor with a thick slicer blade; large ovenproof pan on medium heat; medium pan with a lid on medium heat; griddle pan on high heat; kettle with boiled water. Although this takes a bit longer, overlapping cooking times will help speed things up.

SERVES 4 PREPARATION: 10 MIN COOKING: 25-30 MIN

RICE 300ml basmati rice 800ml boiling water salt smoked paprika SAUCE 2 red peppers, deseeded 1 large red onion, peeled 1 large Granny Smith apple, peeled and cored 30ml (2T) olive oil 10ml (2) smoked paprika 4-5 fresh bay leaves 4 garlic cloves, crushed salt and pepper 1 can (410g) chopped tomatoes

PORK 500g pork fillet 5ml (1t) ground coriander 2ml (½t) ground cumin salt and pepper 5ml (1t) olive oil fresh coriander to garnish

1 Rice Put the rice in a microwaveable container, pour the boiling water over and add salt. Cover with clingfilm, prick a small hole in the clingfilm and microwave for 12 minutes. Remove from the microwave and set aside for 8 minutes until the water is absorbed. Once done, sprinkle paprika over the rice.

2 Sauce Meanwhile, blitz the peppers, onion and apple in the food processor. Add the oil and red pepper mixture to the pan then add the paprika, bay leaves and garlic. Season with salt and pepper and stir-fry for 5 minutes. Add the tomatoes, salt and pepper and bring to the boil. Lower the heat and simmer for 12 minutes. 3 Pork While it's simmering, cut the fillet into medallions and flatten slightly with the heal of your hand. Mix the coriander and cumin, add a little salt and pepper and rub into the pork. Drizzle the oil over and cook on the griddle pan for 5 minutes or until just done. Turn once and sear on the other side for 5 minutes. 4 Garnish with fresh coriander and serve with the rice and sauce.