Brazilian-Style Pork Fillet & Garlic Rice

• Meanwhile, thinly slice red onion. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch 1/2 the sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.

• In a small bowl, combine 1/2 the garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Set aside. • In a large frying pan, heat a drizzle of olive oil over high heat. Season premium pork fillet all over. When oil is hot, sear pork until browned, 1 minute on all sides. Transfer to a lined oven tray. • Pour spice mixture over pork, turning to coat. Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, cover with foil and rest for 10 minutes.

TIP: Pork can be served slightly blushing pink in the centre

• Meanwhile, roughly chop mild chorizo (see ingredients). • Return frying pan to high heat with a drizzle of olive oil. Cook chorizo and remaining onion, stirring, until browned, 4-5 minutes. • Add red kidney beans (including the can liquid!) and remaining garlic & herb seasoning and cook, stirring, until thickened, 2-3 minutes.

TIP: The liquid from the kidney bean can helps season and thicken the sauce!

• While the feijoada is cooking, roughly chop baby spinach leaves, tomato, cucumber and coriander. • Drain pickled onion. • In a small bowl, combine spinach, tomato, cucumber, pickled onion, 1/2 the coriander and a drizzle of olive oil. Season to taste.