Peel and finely chop the onion. Place a small pan on a medium heat for 1 min, then add ½ tbsp oil and the onion. Season with a pinch of salt and fry, stirring often, for 5-6 mins till the onion starts to look glossy.

Meanwhile, tip the rice into a sieve, rinse under cold water for 1 min, then set aside. Fill your kettle and boil it. Peel and crush the garlic, then scrape it into a heatproof bowl. Squeeze in the juice from both clementines (you should get around 100ml juice). Crumble in the stock cube, then pour in the maple syrup and 1 tbsp balsamic vinegar. Add 1 tsp of the mustard (keep the rest for later).

The onion should be glossy by now. Stir in the rice, then pour in 300ml boiling water. Add a pinch of salt. Pop a lid on the pan, bring to the boil, then turn the heat right down and very gently simmer for 8 mins till the rice has absorbed the water and become tender.

While the rice cooks, season the clementine and maple syrup mix with a pinch of pepper and stir together. Pour in 300ml boiling water and stir to mix. Set aside.

Place a deep frying pan on a high heat for 2 mins. Add ½ tbsp oil to the pan along with the pork escalopes. Fry for 3 mins, till golden brown underneath. Flip and fry for another 3 mins.

Pour the clementine and maple mixture into the frying pan. Turn the heat down to medium and pop a lid on the pan (or use a baking tray if you don’t have a lid). Simmer for 6 mins. Take the lid off the pan and bubble for a further 2 mins to reduce the sauce a little.

While the pork escalopes cook, check the rice. When it has absorbed all the water, add the spinach to the pan and fork it into the mix. Pop the lid back on the pan and set aside, lid on, for 5 mins to steam the rice and spinach.

Taste the maple and clementine sauce and add a little more mustard, salt or pepper if you think it needs it. Spoon the rice onto 2 warm plates, then top with the pork escalopes and the maple and clementine sauce. Serve straight away.