Hungarian Pork & Pepper Goulash

Add the basmati rice and 175ml [350ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Boil a kettle 

Cut the pork tenderloins into bite-sized pieces 

Deseed the green and red pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces 

Peel the shallots and cut them in half

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with 1 tbsp [2 tbsp] vegetable oil over a high heat

Add the diced pork tenderloin and cook for 1-2 min on each side 

Transfer the pork to a plate and return the pan to a medium heat 

Add the chopped peppers and shallot halves to the pan with a pinch of salt

Cover with a lid and cook over a medium heat for 5-6 min or until the peppers have softened 

Meanwhile, dissolve the beef stock cube, tomato paste and 2 tsp [4 tsp] sugar in 300ml [600ml] boiled water – this is your beef stock 

Trim, then chop the spring onion[s] finely 

Once the peppers have softened, add the cayenne pepper (Can't handle the heat? Go easy!), smoked paprika and bay leaf[ves] to the pan and cook for 1 min 

Add a large knob of butter and 1 tbsp [2 tbsp] flour and cook for a further 1 min

Add the beef stock and the pork to the pan 

Cook for 2 min or until the stew has reached the consistency of a creamy tomato soup 

Taste for seasoning, adding more salt and pepper if needed – this is your pork & pepper goulash