1

Put the chillies, garlic, oregano, tarragon, paprika, parsley, lemon juice and salt in a food processor and pulse to form a paste. Spread all over the pork fillet, cover and marinate in the fridge for at least 2 hours, or preferably overnight.

2

Preheat the oven to 200°C, fan 180°C, gas mark 6. To make the rice, put the peppers and garlic in a roasting tray and mist with cooking spray. Season and roast for 25-30 minutes, until the skin starts to blacken and blister. Remove from the oven and transfer to a heatproof bowl. Cover with clingfilm and set aside until the peppers are cool enough to handle. When cooled, peel off the skin and remove the seeds. Roughly chop the flesh and put in a bowl. Squeeze the garlic from its skin and mix through the peppers.

3

Remove the pork from the fridge and put in a roasting tin. Roast for 25-30 minutes, until cooked through. Remove from the oven and set aside to rest for 10-15 minutes, covered with kitchen foil.

4

Meanwhile, cook the rice to pack instructions, then add to the bowl with the peppers and garlic. Add the parsley and mix well.

5

Cut the pork into 12 thick slices, then serve with the rice.