Ingredients

225g lean Specially Selected Pork fillet
1 tablespoon mild Korma curry paste
1 tablespoon Creme fraiche
50g baby spinach
2 tablespoons fresh coriander leaves

Cooking Instructions

Cut the pork fillet into thin strips and dry fry in a hot non-stick wok for 5-6 minutes. Add the curry paste and cook for 1-2 minutes. Add crEme fraiche, baby spinach and fresh coriander leaves and allow to simmer for a further 1-2 minutes. Serve in chapattis alongside mango chutney or with rice and your favourite naan bread.

Ingredients

groundnut oil
1 x 350g sirloin steak , fat removed, sliced into thin strips
2 tbsp Thai red curry paste
150g green beans , cut into 3cm pieces
1 red pepper , sliced into thin strips
1 pack Tilda Rizazz brown basmati rice
50g roasted peanuts , crushed (optional)

Cooking Instructions

Heat 1 tbsp oil in a wok or large frying pan to smoking hot. Add the steak and cook for a minute, turning to seal and lightly brown. Turn the heat down to medium and add the curry paste. Stir well and add 2-3 tbsp water.

Add the beans and red pepper and cook for 5-6 minutes. Add a little more water if you prefer more sauce and serve with the brown basmati rice and the peanuts sprinkled over.

Ingredients

1 ripe avocado , peeled and chopped
juice ½ lemon
½ 410g can kidney bean, rinsed and drained
finger-length cucumber chunk, diced
85g cherry tomatoes, havled
2 skinless haddock fillets, about 140g/5oz each
1 tablespoon plain flour
1 tablespoon mild curry powder
2 teaspoon vegetable oil
4 tacos shells, soured cream and lime wedges to serve

Cooking Instructions

Mix the avocado with the lemon juice in a bowl. Add the beans, cucumber and tomatoes, then mix well with some seasoning. Slice the fish into thick, finger-length strips and toss in a bowl with the flour and curry powder.

Heat the oil in a large non-stick pan, then fry the fish slices for 1 min on each side until cooked through. Serve in the tacos, with the bean salad, soured cream and lime wedges.

Ingredients

4 Specially Selected Pork loin steaks
Juice and rind of 1 lime
1 tablespoon oil

Mango & Lime Salad
1 x 400g can sliced mango (or 2 fresh mangoes) diced
Juice and rind of 1 lime
2 peppers (red and green) diced
2 tbsp sweet chilli sauce
Salad leaves for serving

Cooking Instructions

Blend together lime juice, rind and oil in a non-metallic bowl. Marinate Specially Selected Pork loin steaks for anything between 2 and 20 minutes. Cook steaks on a pre-heated griddle pan over medium heat 3-4 minutes each side until cooked the way you like it. Whilst the steaks are cooking, toss together mango, lime juice & rind, diced peppers and sweet chilli sauce. Serve steak on the salad leaves, top with mango & lime salad.

Ingredients

2 sirloin steaks
1 tablespoon paprika
olive oil
½ small red onion , sliced into half moons
200g cherry tomatoes
a small bunch of coriander , roughly chopped
½ tablespoon red wine vinegar

Cooking Instructions

Rub the steaks on both sides with half the paprika and 1 tbsp of olive oil. Season and then grill or fry for 2 minutes each side. Rest for 5 minutes before slicing into strips. Combine the onion, tomato, coriander, remaining paprika and 1 tbsp olive oil, vinegar and some seasoning. Mix well and toss through the steaks.