- 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
- 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.