Pork Steak, Peanut Sauce & Charred Broccoli

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly, then dissolve in 250ml [500ml] boiled water – this is your coconut stock

Cut the broccoli into quarters, lengthways

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Add the broccoli quarters to the pan with a pinch of salt and cook for 2-3 min on both sides or until golden brown

Add the browned broccoli quarters to a baking tray and put the tray in the oven for 8 min or until the broccoli is tender – this is your charred broccoli

Reserve the pan

Whilst the broccoli is cooking, pat the pork loin steaks dry with kitchen paper and season with a pinch of salt and pepper

Return the reserved pan to a high heat with a drizzle of vegetable oil

Once hot, add the pork loin steaks and cook for 3-4 min on each side or until they're browned and cooked through

Once done, transfer the cooked steaks to a clean chopping board, cover with a clean tea towel and set aside to rest for 2 min

While the steaks are cooking, add the coconut stock, peanut butter, soy sauce and the chilli jam to a pot over a medium heat and whisk until smooth

Cook for 3-4 min or until thickened, stirring more or less continuously, then remove the pot from the heat – this is your peanut sauce

Slice the rested pork finely