Glazed Thai Pork Fillet

While rice is cooking, combine Thai stir-fry spice and a drizzle of olive oil in a large bowl. Season with salt and pepper, then add premium pork fillet, tossing to coat. In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. Transfer to a lined oven tray. Roast for 15-17 minutes for medium, or until cooked to your liking.

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

When pork is roasting, finely chop garlic. Slice lime into wedges. In a small bowl, combine oyster sauce, the soy sauce, brown sugar, the water (for the sauce) and a good squeeze of lime juice. Set aside. Trim the baby broccoli.

Return frying pan to medium heat. Pour in the oyster sauce mixture and cook, stirring, until gently bubbling and slightly thickened, 2-3 minutes. Transfer glaze back to the small bowl. When pork has finished roasting, top with the glaze, turning to coat. Cover loosely with foil and set aside to rest.

Wipe out frying pan and return to medium-high heat. Cook baby broccoli with a dash of water, tossing, until just softened, 4 minutes. Add baby corn and cook until tender, 1-2 minutes. Add the garlic and a drizzle of olive oil and cook until fragrant, 1 minute.