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Pile this fragrant, sweet and spicy pork casserole on to a bed of saffron rice and enjoy the sultry heat of the Middle East.

Serves 4

1tsp olive oil

1 large onion, peeled and sliced

2tbs seasoned flour

1tsp ground ginger

450g pork fillet, trimmed of fat and cut into bite sized pieces

1tsp lazy garlic

2tsp harissa paste

425ml hot chicken stock

1tbs tomato puree

8 ready to east apricots, chopped

2tbs fresh coriander, chopped, reserve a bit for garnish

Salt and pepper

For the Rice

350g basmati rice

Good pinch of saffron strands

600ml hot chicken stock

2tbs fresh chives, chopped

Salt and pepper

½ tsp lazy chilli

Method

Heat the oil in a non – stick lidded saucepan, cook the onion for 5 minutes until soft and slightly golden.

Meanwhile put the seasoned flour and ground ginger in a plastic bag with the pork, shake well to coat and remove the meat, shaking off any excess four. Add the meat to the pan with the garlic and stir fry over a high heat for 3 – 4 minutes until the pork is browned.

Add the harissa paste and cook for a further minute before stirring in the stock and tomato puree.

Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Add the apricots, most of the coriander, season with salt and pepper and simmer for a further 10 minutes.

Meanwhile place the rice in a non – stick lidded saucepan, add the stock, saffron strands, lazy chilli and salt and pepper.

Bring to the boil, reduce the heat, simmer gently for 10 minutes, then turn off the heat and let the rice cook in the steam from the water.

When the rice is cooked, fluff up with a fork, turn into a serving dish and garnish with the chopped chives.

Garnish the pork with the remaining coriander.

Serve with poppadom’s and a fruity chutney.