This is another wonderfully simple recipe, packed full of flavour, making it as much at home on a dinner party menu as it is on the family table. Pork fillet is naturally very lean, making this dish easily adaptable for those of you trying to follow a healthier lifestyle. Simply omit the butter and go for a low fat crème fraiche; just be careful not to let the sauce boil as this can result in splitting. You can reduce the calories further by serving with some lightly sautéed greens or a portion of cauliflower rice.

Serves 4

Ingredients

1tbsp olive oil

1 onion, finely diced

200g chestnut mushrooms, finely sliced

2 good knobs of butter

500g pork fillet, trimmed of any fat and sliced into strips

2 cloves of garlic, crushed

1tbsp smoked paprika, plus extra for garnish

200mls chicken stock; ideally homemade or fresh

75mls crème fraiche

2tbsp fresh parsley, finely chopped

Salt and pepper to taste

200g quick cook basmati rice

Method

Heat half of the oil in a heavy bottomed frying pan, adding a knob of butter. Once the butter has melted add the onion, mushrooms and garlic, cooking over a moderate heat until soft, but not too caramelised.

Whilst the vegetables are cooking rinse the rice in plenty of cold water and bring a pan of salted water to the boil.

Once the vegetables are cooked remove them from the pan and put to one side. Wipe out the pan and heat the remaining oil and butter. Add the pork to the frying pan and cook for a few minutes until lightly browned all over.

Whilst the pork is browning put the rice on to cook, which should take in the region of 7 to 10 minutes; but check the packaging. Avoid stirring the rice as it cooks as this will release the starch, resulting in a sticky, glutinous finish.

Once the meat is browned, add the paprika and chicken stock. Bring this to the boil, then turn down the heat and simmer until the sauce has reduced by about half. Stir in the crème fraiche and parsley, reserving a little of the latter for garnish. Season with salt and black pepper to taste.

Drain the rice thoroughly and you are now ready to plate. I find that using a metal ring or ramekin aids the presentation of the rice, but you can simply divide this into equal portions and spoon onto the centre of the plate. Add a spoon or two of the stroganoff, garnishing the plate with a sprinkling of finely chopped parsley and smoked paprika.