Pork Steak Stuffed with Curried Rice, Garlic-Roasted Sweet Potatoes (Serves 4)

Begin by making up the curried-rice stuffing. Place the basmati rice into a medium saucepan and cook according to the packet instructions. Once the water has begun to come to the boil add the curry powder and stir thoroughly, ensuring that it is fully combined.

When the rice is cooked strain it into a large sieve and leave under cold running water until it has completely cooled down. Transfer to a medium-sized mixing bowl.

Meanwhile on a shallow frying pan sauté the chorizo and red pepper for 3-4 minutes until the pepper has softened. Allow this mixture to cool down and then add it to the cooked rice. Add in the scallions, sultanas, chopped herbs and salt & freshly-ground black pepper along with the egg yolk. Mix well, ensuring the mixture is fully combined.

Preheat the oven to 180C/350F/Gas Mark 4.

Remove the fat and sinew from the pork steak or alternatively ask your friendly butcher to do this for you. Butterfly the pork steak by splitting it from the side using a very sharp knife. Do not cut through the pork steak fully, but rather leave it open like a book.

Place the pork steak onto a large chopping board, cover with a double layer of cling film and using a rolling pin flatten it well.

Remove the cling film.

Transfer the pork steak onto a single layer of parchment paper. Spread the stuffing along the middle of the pork steak and then neatly roll up. Tightly wrap the rashers around the pork steak at this stage to keep the stuffing in place. Using the parchment paper to assist you, wrap the pork roulade – still encased in parchment paper – in tinfoil and twist tightly at each end. Place onto a flat baking tray and bake for half an hour. After this time you can carefully remove the parchment paper and tinfoil and return the pork to the oven for an additional twenty minutes to brown all over. At this stage you can pop in your garlic roasted sweet potatoes into the oven also.

Once the pork comes out of the oven, cover it tightly with a fresh piece of tinfoil and allow it to rest for at least ten minutes before carving.

Serve with the roasted sweet potatoes and wilted spinach.

Garlic-Roasted Sweet Potatoes:

Preheat the oven to 180C/350F/Gas Mark 4.

Line a flat baking tray with some baking parchment.

Peel the sweet potatoes and cut each potato into approximately 6 even size chunks

Place the potatoes into a large mixing bowl with the chopped garlic, chilli flakes and the oil and mix well.

Transfer onto the lined baking tray and roast in the preheated oven for approximately 30-35 minutes, turning occasionally during the cooking process.