Fill and boil the kettle. Trim the dry ends off the fennel bulb, then cut the bulb in half. Cut each half into thin slices. Set aside.

Pat the pork escalopes dry and season with salt and pepper. Finely chop the apricots and pop them into a heatproof jug. Pour in 150ml hot water from the kettle and set to one side.

Warm a large frying pan on a medium-high heat for a few mins then pour in 1 tbsp olive oil. Carefully place the pork escalopes and fennel slices in the pan. Cook the pork for 4-5 mins then flip over and cook for a further 4-5 mins till cooked through and golden brown. Turn the fennel slices over a few times and cook for the same amount of time as the pork. When cooked lift the pork out of the pan onto a plate and cover loosely with foil to rest. Keep the fennel in the pan.

While the pork cooks, prepare the rice. Rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Finely chop the baby leaf spinach. Take the pan off the heat and add the chopped spinach. Stir and let it sit, lid on, for 5 mins to steam the rice and spinach.

When you have lifted the pork out of the pan, turn the heat to low. Add the apricots to the pan along with their soaking liquid and 1 tbsp each honey and horseradish mustard, and a good pinch of salt and pepper. Bring to a gentle bubble then add the pork back to the pan. Taste the sauce and add more salt, pepper or honey if you think it needs it.

The rice should now be cooked. Spoon it on to a couple of plates and lift on the pork escalopes and caramelised fennel slices. Spoon over the mustard and apricot sauce and serve.