Fill and boil your kettle. Rinse the rice under cold water and tip it into a small pan. Add 150ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 25 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 5 mins to finish cooking the rice.

While the rice simmers, peel and finely chop the onion and carrot. Halve the red pepper, scooping out the seeds and white pith, and dice it to match the other veg.

Rub 2 tsp olive oil into the pork medallions. Warm a deep frying pan on a high heat for 2 mins. Add the pork and fry for 3-4 mins on each side till golden brown. Lift out of the pan onto a plate.

Add the onion, carrot and pepper to the pan with 2 tbsp cold water and some salt and pepper. Pop a lid on the pan (or use a baking tray if you don’t have a lid). Turn the heat down to medium-low and sweat, stirring often, for 10 mins till the veg have softened but not picked up too much colour. If they start to brown, add another splash of water.

While the veg fry, peel and grate or crush the garlic. Finely chop the rosemary leaves.

Stir the garlic and most of the rosemary into the veg. Add the chopped tomatoes and 100ml cold water and stir to mix. Pop the pork medallions back in the pan and cover with a lid (or use a baking tray if you don’t have a lid). Simmer for 15 mins, till the sauce is thick and the pork is cooked through.

Taste the red pepper sauce and add a pinch more salt or pepper if you think it needs it. Fluff the rice up with a fork and divide it between 2 warm plates. Top with the pork and red pepper sauce, and garnish with the remaining rosemary leaves.