Heat 5ml (1tsp) oil in a large pan. Add 225g (8oz) mixed mushrooms, thickly sliced, and lightly cook, remove and reserve. Add 1 red onion, sliced and 225g (8oz) lean pork fillet, cut into thin medallions, until lightly browned.

Add 1 cinnamon stick, broken in half, 5ml (1tsp) ground coriander, 3 cardamon pods, crushed, 225g (8oz) easy cook long grain rice and rind from 1 lemon, remove with a sharp knife and add 2-3 large pieces.

Stir well together, coating pork and rice with the spices.

Add 450ml (¾pt) stock and bring to the boil, cover with tight fitting lid and cook over low heat for 15 minutes.

Once cooked remove from heat, add cooked mushrooms and leave to stand, covered for a further 5 minutes.

Serve sprinkled with 2 spring onions, finely sliced and 30ml (2tbsp) fresh coriander, chopped.

Serve with a large seasonal salad or steamed green beans.