Tip the rice into a small pan. Pour in 150ml boiling water and add a pinch of salt. Cover, bring to the boil and then turn the heat right down. Very gently simmer for 20-25 mins till all the water is absorbed. Take off the heat and set aside, lid on, for 2-4 mins to finish cooking the rice.

While the rice simmers, peel and finely grate the ginger. Pop in a roomy dish and stir in 1 tsp ground coriander. Add ½ tbsp olive oil and stir to make a thick paste.

Pop the pork escalopes between two sheets of baking paper and bash with a rolling pin, pestle or meat mallet till they are 1cm thick all over. Add to the dish with the spice paste and rub the paste all over the pork escalopes, then set aside on a plate to marinate for 10 mins.

Zest the orange. Chop the rhubarb into 3cm chunks and toss in a small pan with the honey and orange zest. Squeeze in the juice from half the orange and set the pan on a low heat, bring to a gentle simmer and cook for 4-5 mins till the rhubarb starts to break down and form a sauce. Take off the heat and set aside.

Zest the orange. Chop the rhubarb into 3cm chunks , trimming off any dry ends, and toss into a small pan with the honey and the orange zest. Squeeze in the juice from half the orange.

Set the pan on a low heat, bring to a gentle simmer and cook for 4-5 mins till the rhubarb starts to break down and form a sauce. Take off the heat and set aside.

Warm a large frying pan for 2 mins, then add the pork escalopes and fry for 4-5 mins on each side till nicely browned. Lift the pork escalopes onto a board or warm plate, loosely cover with foil and rest for 2-3 mins.

While the pork escalopes rest, tip the watercress into a bowl and dress with a pinch of salt and pepper, a squeeze of juice from the remaining orange half and 1 tsp olive oil.

Roughly chop the coriander leaves. Slice the pork escalopes and serve with the rhubarb, rice and watercress. Scatter over the chopped coriander and serve with any remaining orange, sliced into wedges for squeezing.