Heat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Warm a pan on high heat for 1 min. Add the rice and a pinch of salt. Toast for 30 secs, then add 300ml boiling water. Bring back to the boil, pop a lid on the pan and turn the heat down low. Very gently simmer for 8 mins, or till all the water has been absorbed. Take off the heat and let the rice steam in the pan, lid on, for 5 mins.

While the rice cooks, prick the pork all over with a fork to help tenderise it. Zest the lime. Dust the pork with 1 tsp ground cumin, a good pinch of salt and pepper, the lime zest and 1 tsp oil. Rub the spice, zest and oil into the pork and set aside.

Pull the leaves and silks off the corn cob. Slice off the end so the cob can stand upright on your chopping board, then run a sharp knife down the sides of the cob to slice off the corn kernels. Drain and rinse the black beans. Halve, peel and finely dice the red onion. Halve the red pepper, discarding the stem and seeds. Dice the pepper.

Warm a large frying pan on a high heat for 1 min. Add the pork steaks and cook for 2-3 mins on each side, or till you’ve got a golden brown crust. Pop the pork steaks onto a baking tray and slide into the oven to finish cooking through for 5 mins. After 5 mins, turn the oven off but leave the steaks in the oven to stay warm.

While the steaks roast, put the empty pork pan back on the heat. Add 1 tsp oil, the sweetcorn kernels, the onion, pepper and a good pinch of salt and pepper. Add any remaining ground cumin and sizzle for 5 mins, or till the onion and sweetcorn are glossy and have picked up a little colour. Fold in the black beans and a pinch of chilli powder (it’s spicy, so use as much or as little as you prefer). Cook for 2 mins to warm through. This is your succotash.

Finely chop the parsley and fold it through the succotash. Squeeze in a little lime juice. Taste and add more salt, pepper or lime juice if needed. Slice the pork steaks and serve them on a couple of plates with the rice and succotash on the side.