• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook basmati rice in boiling water, uncovered, over a high heat until tender, 12 minutes. • Drain rice and return to the saucepan. Add chicken-style stock powder and half the butter and stir to combine. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Meanwhile, combine Tex-Mex spice blend and a drizzle of olive oil in a large bowl. Add pork loin steaks and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add passata (see ingredients), a pinch of brown sugar, a splash of water and the remaining butter. Stir to combine, then toss pork to coat.

• Meanwhile, roughly chop tomato and cucumber. • In a small bowl, combine tomato, cucumber, a pinch of salt and a drizzle of white wine vinegar and olive oil.

• Slice Tex-Mex pork loin steaks. • Stir baby leaves through rice. Divide rice between bowls, top both with pork and any remaining sauce from the pan. • Tear over coriander. Serve with cucumber salsa and mayonnaise. Enjoy!