a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Chop into 3cm chunks.

c) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

d) Once cooked, drain well in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Heat a frying pan on medium-high heat (no oil). 

b) Once hot, add the pork mince and pepper and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. 

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

a) Once the mince has browned, add the garlic and chermoula spice mix to the pan. Cook untl fragrant, 30 secs.

b) Stir in the chicken stock paste and water for the pork (see pantry for amount).

c) Bring to the boil, then lower the heat and simmer for 1-2 mins.

a) Stir the peas and butter (see pantry for amount) through the cooked rice until piping hot and melted, 1 min.

a) Add the cooked rice and sun-dried tomato paste to the pan and stir to combine.

b) Taste and season with salt and pepper if needed.

a) When ready, share the pork pilaf between your bowls.

Enjoy!