1

Sprinkle the dried thyme and flour on to a large plate. Finely grate the zest from the lemon on to the plate, then season. Mix the seasoned flour together and roll the whole pork fillet in the mixture. Cut the fillet into 1 cm (½ inch) slices.

2

Put the rice into the saucepan and cover with the plenty of boiling water from the kettle. Cook for 8 minutes. Re-fill the kettle and boil it.

3

Meanwhile, heat the frying pan and spray with the cooking spray. Add the pork slices and cook over a high heat for 2 minutes, then turn over and cook on the other side for 2 minutes, until browned.

4

Measure 200ml (7 fl oz) boiling water from the kettle and stir in the stock powder or cube. Halve or slice the mushrooms and add them to the frying pan with the stock. Reduce the heat and simmer for 5 minutes.

5

While the pork is cooking, finely slice the spring onions and break the broccoli into small florets. Add them to the rice when it has been cooking for 8 minutes, along with the frozen peas. Cook for 3-4 minutes more, until the vegetables are tender.

6

Drain the rice and vegetables through the colander and share them between 4 warmed plates. Serve the pork and mushrooms on top of the rice. Slice the lemon into wedges and serve as a garnish, if liked.