Glazed Thai Pork Fillet

While the rice is cooking, combine the Thai seven spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add the premium pork fillet and toss to coat. Heat a drizzle of olive oil in a large frying pan over a high heat. Add the pork to the hot pan and cook, turning, until browned all over, 4 minutes. Transfer to an oven tray lined with baking paper. Roast for 15-17 minutes for medium, or until cooked to your liking. TIP: Pork can be served slightly blushing pink in the centre.

When the pork is in the oven, finely chop the garlic (or use a garlic press). Slice the lemon into wedges. In a small bowl, combine the oyster sauce, soy sauce, brown sugar, water (for the sauce) and a good squeeze of lemon juice. Trim the broccolini. Thinly slice the capsicum into strips. Pick and thinly slice the mint leaves. Thinly slice the long red chilli (if using).

Return the frying pan to a medium heat. Pour in the oyster sauce mixture and cook until gently bubbling and thickened slightly, 2-3 minutes. Transfer back to the bowl and set aside. When the pork is out of the oven, spoon over the glaze and roll the pork to coat. Cover loosely with foil and set aside to rest.

Wipe out the frying pan and return to a mediumhigh heat. Add the broccolini and baby corn to the pan with a dash of water. Cook, tossing, until softened, 5-6 minutes. Add a drizzle of olive oil to the pan along with the garlic and cook until fragrant, 1 minute.