Paprika pork fillet pot

To cook the pork, heat half the oil in a large frying pan on a medium to high heat, add the diced pork tenderloin and cook till the meat is slightly coloured, but not fully cooked. Remove the pork and any juices from the pan and set aside in a bowl. Pour the other half of oil into the pan and add the onions, red peppers, green peppers and garlic and fry, stirring occasionally until softened and lightly coloured. Add the brandy to the hot pan and cook for 1 minute. Combine the two paprikas and stir into the onion, pepper and garlic mix. Pour in the chicken stock and tomato purée. Stir the mix until it starts to thicken and comes to the boil. Reduce the heat and stir in the crème fraîche and lemon juice and simmer for a further 2 minutes. Return the pork to the pan and cook for 5 minutes until it’s fully cooked but remains soft and tender.

To cook the rice, place the rice in a pan with 250ml water and a pinch of salt and stir well together. Bring the rice to the boil, place the lid on the pan and turn off the heat. Leave for 20 minutes to soak up the liquid before fluffing up the rice with a fork.

To serve, drizzle the paprika pork with crème fraiche, sprinkle with the chives and serve with the rice.