Ingredients

• ½ tsp ground turmeric
• ½ tsp chilli powder
• ½ tsp cumin seeds
• ½ tsp ground coriander
• ½ tsp salt
• 100g/3½oz pork fillet
• 1 tbsp olive oil
• ½ Romero pepper
• seeds removed
• 2 tbsp olive oil
• ½ onion
• finely chopped
• 1 garlic clove
• finely chopped
• ½ tsp ground turmeric
• 250g/9oz basmati rice
• 400ml/14fl oz vegetable stock
• 1 tbsp chopped unsalted cashew nuts
• sprig fresh dill
• soy sauce
• to drizzle

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the pork
• place the spices and salt into a bowl and mix well. Roll the pork fillet in the spice mixture to coat all over.
• Heat the olive oil in an ovenproof pan and fry the pork until lightly golden-brown on all sides. Transfer to the oven and roast for 8-10 minutes
• or until cooked through.
• For the stuffed pepper
• place the pepper half on a baking sheet
• cut-side up
• and drizzle with one tablespoon of the olive oil. Roast in the oven for about ten minutes
• or until softened.
• Heat the remaining tablespoon of oil in a pan and fry the onion and garlic for 3-4 minutes
• until softened.
• Add the turmeric and rice and stir well. Pour in the stock and bring to a gentle simmer. Cover partially and simmer for 8-10 minutes
• or until the rice is cooked. Drain off any excess liquid.
• Remove the pepper from the oven and fill with the rice. Scatter over the chopped cashews.
• To serve
• carve the pork into thick slices and place onto a serving plate with the stuffed pepper on the side. Garnish with a sprig of dill and a drizzle of soy sauce.