Korma Spiced Pork Pilaf and Mango Chutney

a) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and turmeric (see ingredients for amount) and cook for 10-12 mins.

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

d) Add the garlic and curry powder and cook for 1 min more.

a) Lower the heat to medium.

b) Once the rice is cooked, stir it into the pork with the chicken stock paste, korma style paste and peas until well combined.

a) Stir the mango chutney through your pilaf.

b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.