• 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 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 medium 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.

• 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 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!