• Roughly chop carrot and celery. Finely chop onion (see ingredients). • Cut pork scotch fillet into 3cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork until browned on all sides, 3-4 minutes.

• Add Nan's special seasoning and cook until fragrant, 1 minute. • Transfer pork, carrot, onion, celery, passata, the water (for the stew), brown sugar and chicken-style stock powder to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, stirring occasionally, until pork is tender, 4 hours. TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake, stirring occasionally, until pork is tender, 90 minutes.

• When the stew has 20 minutes remaining, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

• When stew is ready, add baby leaves and stir until wilted. Season to taste. • Divide garlic rice between bowls. Top with pork and tomato stew. • Tear over parsley to serve. Enjoy!