Rinse the rice under cold water then tip into a small pan. Pour in 300ml boiling water. Add 2 tsp turmeric and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Simmer for 8 mins till all the water is absorbed and the rice is tender. Take off the heat and set aside, lid on, to keep warm in the pan.

While the rice is cooking, make your satay sauce. Peel and grate 1 garlic clove into a bowl. Zest the lemon and set the zest aside. Squeeze the juice from half the lemon into the bowl with the garlic. Whisk in the peanut butter, 1 tbsp tamari and 2 tbsp cold water. Set aside.

Halve the pepper and scoop out the seeds. Chop it into small chunks. Finely shred the cavolo nero. Peel and grate the ginger and the remaining garlic clove. Halve the habanero chilli (this week’s chillies are HOT, so even if you like things spicy, be sure to flick out all the white bits and have a nibble to see how much you want to add – half should be plenty), and finely chop.

Rub 2 tsp oil into each pork escalope and season with a pinch of salt and pepper. Heat a frying pan for 1-2 mins. When warm, place the steaks in the pan. Cook for 5-7 mins on each side till cooked through. Place on a plate, cover with foil and set to one side to rest.

Put the pan back on the heat and drizzle in ½ tbsp oil. Add the pepper and cavolo nero and cook for 3-4 mins, stirring. Add the ginger, garlic, chilli and 2 tsp ground cumin. Stir for 1 min. Add the cooked rice. Cook and stir for 2-3 mins till the rice has heated through. Squeeze in the juice from the lime and the remaining lemon half. Add 1 tbsp tamari, taste and add a little more if you think it needs it.

Thinly slice the pork escalopes. Spoon the rice into 2 warm bowls. Arrange the pork on top. Spoon over the satay sauce. Scatter over the lemon zest and serve.