•  Preparation Time: 15 mins 
• Cooking Time: 30 mins
   
  Ingredients
• 450g Waitrose British Pork Fillet, trimmed
• 2 tbsp olive oil
• 1 tsp paprika
• Large pinch saffron strands
• 250g basmati rice
• 50g raisins
• 4 tbsp dry sherry
• 1.2 litres vegetable stock
• 50g roasted Marcona almonds, from the fruit and vegetable section
• ½ x 20g pack fresh flat-leaf parsley
   

Directions

1. Preheat the oven to 180°C, gas mark 4. Place the whole piece of pork fillet on a baking tray and drizzle with 1 tablespoon of the oil. Sprinkle with the paprika and add a little seasoning. Roast for 25-30 minutes until the pork is thoroughly cooked and there is no pink meat.

2. Meanwhile, heat the remaining oil in a medium saucepan and add the saffron strands and rice. Stir over a high heat until lightly coated with oil then add the raisins and the sherry. Cook for 2-3 minutes to reduce slightly then pour in the stock and stir well. Cook gently for 10-15 minutes until the rice is tender and the liquid has been absorbed.

3. Remove the pork from the oven and rest for about 5 minutes before slicing into 2cm-thick rounds. Serve with the rice, sprinkled with almonds and parsley. Drizzle with any remaining pan juices.

Cook's Tip
Use lamb fillet or boneless leg steak instead of pork, if you prefer.