Glazed pork fillet recipe

Ingredients

• 600 g pork fillet
• 1 heaped tsp ground allspice
• olive oil

• 1 red onion
• 1 stick of celery
• 175 g okra
• 2 mixed-colour peppers
• 1 tsp sweet smoked paprika
• 1 pinch of cumin seeds
• 1 tsp fennel seeds
• 2 × 250 g packs of cooked brown rice
• 1 lemon
• ½ a bunch of fresh basil

• 2 cloves of garlic
• 2 tbsp Worcestershire sauce
• 4 heaped tbsp tomato ketchup
• 2 tbsp HP sauce
• 1 heaped tbsp runny honey
• 1 tbsp low-salt soy sauce
• 1 tsp Tabasco
• 3 tbsp fresh apple juice
• Pickled veg, to serve
• 4 tbsp fat-free natural yoghurt, to serve

1. Score lengthways halfway through the centre of the pork, open it out like a book, then flatten it slightly with your fist. Rub with salt, pepper and the allspice, then put it into the frying pan with 1 tablespoon of oil, turning when it has a dark golden crust (roughly 4 minutes). Roughly chop the peeled onion, trimmed celery, okra, and deseeded peppers, putting them into the casserole pan as you go with 1 tablespoon of oil, then add the paprika, cumin and fennel seeds and a cup of water, stirring regularly.
2. Squash the unpeeled garlic through a garlic crusher into a bowl, add all the remaining sauce ingredients and a pinch of salt, then mix well. When the pork has a good crust on both sides, transfer to a baking dish. Pour over most of the sauce and place under the grill until the pork is cooked through. Pour the rest of the sauce into a small bowl to serve on the side.
3. Stir the rice into the veg pan, squeeze in the lemon juice, then roughly chop and add the top leafy half of the basil and season to taste. Slice up the glazed pork at the table and serve with the extra sauce and pots of pickled veg such as gherkins, cauliflower, red cabbage and anything else crunchy and delicious. Dollop yoghurt over the rice before serving.