Rinse the rice under cold water, then tip into a small pan. Add 150ml boiling water and a pinch of salt. Pop on a lid, bring to the boil and then turn the heat right down and simmer very gently for 25 mins till all the water has been absorbed. Take off the heat and leave in the pan for 5 mins, lid on, to steam the rice.

While the rice cooks, finely grate the lime zest into a dish. Peel and grate or crush the garlic and add it to the lime zest. Peel and grate in the ginger. Halve the chilli, scoop out the seeds and pith, and finely chop it. Add to the dish with ½ tbsp olive oil and a pinch of salt and pepper. Stir to make a paste. Add the pork medallion fillets to the dish and rub in the paste. Set aside for 5 mins to marinate.

While the rice cooks and the pork marinates, peel and finely slice the red onion. Trim the dry ends from the cavolo nero and finely shred the leaves.

Warm a deep frying pan over a medium heat for 2 mins, then add the pork medallion fillets. Fry for 2 mins on each side till browned. Lift out of the pan and pop on a plate.

Add the onion to the pan with 2 tbsp cold water. Season with a pinch of salt and pepper. Cook, stirring often, for 3 mins till the onion has started to soften and brown.

While the onion fries, crumble the chicken stock cube into a heatproof jug and stir in 400ml boiling water to dissolve it.

Stir the cavolo nero into the pan and scrape in any leftover marinade from the pork tenderloin dish. Stir in the chicken stock. Place the pork fillets back in the pan and tip in any juices from the plate. Cover and simmer over a medium heat for 10 mins till the pork medallion fillets are cooked through (when you slice into them there shouldn’t be any pink flesh) and the veg are tender.

Fluff the rice with a fork and scoop onto 2 warm plates. Serve with the pork fillets the veg and pan juices and with the lime sliced into wedges on the side for squeezing.