- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 200g lean pork tenderloin fillet, diced into cubes roughly 1½ cm
- 2 large garlic cloves, chopped
- 100g brown basmati rice
- ½ -1 tsp smoked paprika (depending on how much heat you want)
- generous pinch saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 500ml hot vegetable bouillon
- 1 large red pepper, deseeded, quartered and sliced
- 160g fine green beans, trimmed and halved
- 60g large prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- large handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ lemon, cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.