Fill and boil your kettle. Rinse the rice under coldwater, then tip into a small pan. Pour in 300mlboiling water. Add 2 tsp turmeric and a pinch ofsalt. Cover, bring to the boil, then turn the heatright down. Simmer for 8 mins till all the water is absorbed and the rice is tender. Take off the heatand set aside, lid on, to keep warm in the pan.

While the rice cooks, make the satay sauce. Peeland grate 1 garlic clove into a bowl. Zest the lemonand set the zest aside. Squeeze the juice from halfthe lemon into the bowl with the garlic. Whisk inthe peanut butter, 1 tbsp tamari (keep the rest forlater) and 2 tbsp cold water. Set aside.

Halve the pointed pepper and scrape out the seeds. Chop it into small pieces. Finely shred the cavolo nero. Peel and grate the ginger and the remaining garlic clove. Halve the habanero chilli (habaneros are extra hot, so even if you like things spicy, be sure to flick out all the white bits and havea nibble to see how much you want to add – half should be plenty), and finely chop 1 half.

Rub 2 tsp olive oil into each pork escalope and season with a pinch of salt and pepper. Warm a frying pan for 1-2 mins on a medium-high heat. When warm, add the steaks to the pan. Cook for5-7 mins on each side till cooked through. Pop on a warm plate, cover with foil and set aside to rest.

Put the pan back on the heat and drizzle in ½ tbsp. olive oil. Add the pointed pepper and cavolo nero and cook for 3-4 mins, stirring. Add the ginger, garlic, chilli and 2 tsp ground cumin. Stir for 1 min. Add the rice. Cook and stir for 2-3 mins till the rice has warmed through. Juice in the lime and the remaining lemon half. Add 1 tbsp tamari, taste and add a little more if you think it needs it.

Thinly slice the pork escalopes. Divide the rice between 2 warm bowls. Arrange the pork slices on top, spoon over the satay sauce, garnish with the lemon zest and serve.