This little piggy went to market, and ended up on my plate.

Yes, I’m a meat eater, though I’m constantly looking for ways to cut back on meat and find stir-fries are a great way to go about it as a little really does go a long way, and they are excellent value for money.

While the recipe calls for purple sprouting broccoli I’ve found that I quite enjoy the Woolworths Tenderstem variant.

In addition you’ll need 200g of pork fillet, 150g of long grain rice, 2 cloves of garlic, 5cm of fresh ginger, a medium red onion, a fresh red chilli, 4 spring onions, 50g of mangetout, a lime, 30g of unsalted cashew nuts, 1 tsp of cornflour, 1 tbsp of runny honey, soy sauce, sesame oil, vegetable oil, salt and pepper.

Fill a medium saucepan with boiling water and place on a high heat, cooking your rice as per the packet instructions.

In another saucepan filled with salted boiling water add in your broccoli, cooking for 3 minutes, or until tender, but crunchy. Drain into a colander, then place your wok on a medium heat.

Peel and finely slice the garlic, ginger and onion. Deseed and finely chop the chilli, then trim and finely chop your spring onions.

When the rice is cooked, drain it into a sieve, placing it back over the warm saucepan, cover with a lid to keep warm.

Thinely slice your pork fillet into 1/2cm strips and place in a bowl, adding in the lime juice and a tablespoon of soy sauce.

Add a splash of vegetable oil to your wok, when it starts to smoke add the pork, turning the heat up high, adding a pinch of salt and pepper, fry for 3-4 minutes or until the pork starts to caramelize.

Add the garlic and ginger, stir-fry for a few seconds, then add the onion, cashew and chilli, cooking for a minute or two.

Lastly add the mangetout and broccoli, stir-fry for a few minutes until the veg is hot through, add a splash of soy sauce, the cornflour and honey. Drizzle with some sesame oil and toss to mix well, turning off the heat.

Divide the rice and stir-fry between the plates and tuck in!