Indian Pork Fillet with Basmati Pilaf and Tandoori Hollandaise

Steps

1. Bring a half full kettle of water to the boil. Finely dice onion and broccoli. Grate courgette. Heat a drizzle of oil, in a medium pot, on medium-high heat. Cook onion for 1-2 minutes, until soft. Add pilaf spice and cook for about 1 minute, until fragrant. Add rice, water and salt and bring to the boil.
2. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat, to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. While rice cooks, prepare pork.
3. Pat pork dry and cut into 2cm thick slices. Season and place in a medium bowl, with tandoori paste and oil. Coat well, then set aside to marinate.
4. While rice is steaming, cook pork. Heat a drizzle of oil in a large fry-pan on medium heat. Cook pork pieces for 2-3 minutes each side, until just coked through. Set aside to rest, covered, for 2-3 minutes.
5. While pork cooks, place broccoli and a pinch of salt in a heat-proof bowl. Pour over boiling water, then set aside to steam, for about 5 minutes, until tender. Drain and fold through steamed rice, with spinach and courgette. Season to taste.
6. To serve, spoon basmati pilaf onto plates and top with Indian pork. Dollop over tandoori Hollandaise and sprinkle with mint.