Fill and boil your kettle. Rinse the rice with cold water and tip it 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 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 2-3 mins to finish cooking the rice.

Pick the thyme leaves off their sprigs and finely chop them. Pop them in a bowl with 1 tbsp Dijon mustard and a pinch of salt and pepper. Add the pork escalopes to the bowl and rub the thyme and mustard mixture into them. Set aside for 2-3 mins to marinate.

Peel and finely slice the red onion. Halve the green cabbage and store 1 half for another recipe (see our tip). Finely slice the remaining half, discarding any thick bits of core.

Warm a large frying pan on a high heat, then add ½ tbsp olive oil and the pork escalopes. Fry for 3 mins, till golden brown underneath, then turn and fry for 2 mins on the other side. Add the onion to the pan with 4 tbsp water and a pinch of salt and pepper. Fry, stirring often, for 5 mins till the onion is glossy and a little brown.

While the onion fries, quarter the apples and slice out the cores. Nestle the apple quarters into the pan. Drizzle over 2 tbsp maple syrup and pour 150ml cold water into the pan. Add the cabbage to the pan so it sits on top of the pork. Pop on a lid, bring to a gentle simmer and cook for 6-8 mins till the apples are starting to collapse and the pork is cooked all the way through.

Fluff the rice with a fork and divide it between 2 warm plates. Top with the pork, apples, veg and sauce to serve.