• Thinly slice carrot into rounds. Finely chop garlic. Drain sweetcorn. • Slice pork loin steaks into 1cm strips. • In a medium bowl, combine mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add pork and turn to coat.

• Heat a large frying pan over high heat. Cook sweetcorn and carrot until lightly browned, 4-5 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 2-3 minutes. • Remove from heat, then return all pork strips to pan. Add the honey and turn pork to coat. Transfer to a plate, cover to keep warm and set aside. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Wipe out the frying pan, then return to high heat. Cook the butter and cauliflower rice, stirring, until softened, 2-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Return the carrot and corn to the pan, along with baby leaves and chicken-style stock powder and stir to combine. Season to taste.

• Slice Caribbean honey pork. • Divide corn-cauliflower rice between bowls. Top with pork. • Serve with a dollop of mayonnaise. Enjoy!