Zesty Cuban Pork & Black Olive Stew

Boil a kettle, then add the basmati rice, ground turmeric, a generous pinch of salt and 250ml [500ml] 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

Remove from the heat and keep covered until serving

Meanwhile, peel and finely dice the red onion[s]

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

Once hot, add the diced onion and cook for 4-5 min or until it's softened

Meanwhile, peel and finely chop (or grate) the garlic

Slice the Romano pepper[s] into rings, discarding the green stalk[s] and any seeds

Add the ground cumin and dried oregano to the softened onion and cook for 1 min or until fragrant

Add the pork mince and cook for 4-5 min, breaking it up with a wooden spoon as you go

Meanwhile, dissolve the chicken stock cube[s] in 250ml [450ml] boiled water

Add the Romano pepper, tomato paste and chopped garlic to the pork and cook for 1-2 min

Add the chicken stock and cook for 8-10 min further or until the sauce has thickened to a chilli-like consistency

Meanwhile, zest 1/2 [1] orange and 1/2 [1] lime (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!)

Roll the orange[s] and lime[s] with your hand on a hard surface (to release more juice!) and cut in half

Chop the coriander finely, including the stalks (save a few leaves for garnish!)

Once thickened, add the black olives to the pan

Squeeze the juice of the orange[s] (watch out for the pips!) and 1/2 [1] lime directly into the pan and stir through the orange and lime zest – this is your Cuban Pork Stew

Cut the remaining lime into wedges

Stir the chopped coriander through the cooked rice