• In a 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 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!

• Meanwhile, in a large bowl, combine peri-peri 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 steaks 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: Take the lead and help toss 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 bowl, season with salt and pepper, 
drizzle with olive oil and cover to keep warm.

• Slice pork.
• Divide corn rice and steamed veggies between bowls. Top with peri-peri 
pork steaks. Spoon over any resting juices.
• Dollop with garlic aioli to serve. Enjoy!

Little cooks: Add the finishing touch by dolloping over the garlic aioli!