Heat your grill to its highest setting. Halve the peppers and scoop out the seeds and white bits. Cut each half into 3 strips.

Grate the turmeric into a bowl (use gloves as it stains). Peel and grate the garlic into the bowl. Add 1 tsp oil and a pinch of salt. Whisk together. Lie the pork escalopes between two sheets of cling film and bash with a rolling pin to flatten slightly.

Place the pork escalopes on a baking tray lined with foil. Rub each one with the turmeric and garlic mix. Lay the peppers on the tray around the pork, skin-side up.

Slide the tray under the grill, not too near the top. Set the timer for 5 mins.

Chop the courgettes into chunks and pop into a food processor. Blitz till you have a rice-like texture. No processor? Coarsely grate the courgette instead.

Flip the escalopes over and put back under the grill for another 5 mins. Check they are cooked by slicing into one. The meat should be white with no trace of pink. Pop under the grill for a few more mins if necessary. If they’re ready, take out from the grill and loosely cover with foil. Set the peppers aside to cool for a few mins.

Tip the courgettes into a frying pan. Cook and stir over a high heat for 2-3 mins to cook off any excess liquid. Take off the heat. Zest and juice the lime into the pan. Season to taste with salt and pepper.

Carefully peel the blistered skins from the peppers. Serve the courgette rice with the turmeric pork escalopes and grilled peppers. Scatter over parsley leaves to garnish.