• In a medium saucepan, heat the butter with a dash of olive oil over medium 
heat. Drain sweetcorn.
• Cook garlic & herb seasoning and corn, stirring until fragrant, 1 minute.
• Add basmati rice and the water, stir, then bring to the boil. Reduce heat to 
low and cover with a lid.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice 
is tender and water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam, so don't peek! 
Little cooks: Take charge by draining the corn!

• Meanwhile, in a medium bowl, combine mild Caribbean jerk seasoning, a 
drizzle of olive oil and a pinch of salt. Add pork loin steaks, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook pork until cooked through, 3-4 minutes each side 
(cook in batches if your pan is getting crowded).
• Remove from heat, then add the honey, turning pork to coat. Transfer to a 
plate, cover and rest for 5 minutes. 

Little cooks: Help coat the pork in the seasoning!

• While pork is resting, thinly slice carrot into sticks.
• Add trimmed green beans, carrot and a splash of water to a 
microwave-safe bowl, then cover with a damp paper towel.
• Microwave veggies on high until just tender, 2-4 minutes.
• Drain veggies, then return to the bowl, season to taste, drizzle with olive oil
and cover to keep warm. 

• Slice pork.
• Divide corn rice and steamed veggies between plates. Top with Caribbean
pork steaks. Spoon over any resting juices.
• Serve with garlic aioli. Enjoy!