Jerk-style pork with rice & peas

• Pork shoulder steaks500g
• Smoked paprikastore cupboard1 tsp (5g)
• Mild chilli powderstore cupboard½ tsp (2.5g)
• Dried mixed herbsstore cupboard1 tsp (3g)
• Clear honey1 tbsp (15g)
• Garlic2 cloves
• Basmati rice300g
• Red kidney beans1 × 400g tin
• Coconut milk1 × 400ml tin

Plus salt and pepper. About £5.90 for the amounts used.

Method

1. 1

   Mix 1 tsp smoked paprika, ½ tsp chilli powder, 1 tsp mixed herbs, 1 tbsp honey, 1 crushed garlic clove and salt. Rub over 500g pork steaks.

2. 2

   Put 300g rinsed rice, 1 tin coconut milk, 300ml water, 1 crushed garlic clove and a pinch of salt in a pan. Bring to the boil, cover and simmer gently for 15 minutes. Stir in 1 drained tin kidney beans, cover and leave off the heat for 5 minutes.

3. 3

   Meanwhile, fry or grill the pork for 4-5 minutes on each side until cooked through. Rest for 3 minutes, then slice.

4. 4

   Serve the pork with the rice and peas.