This meal has three elements: Sweet & Sour Pork, Steamed Bok Choy and Jasmine Rice. But don’t panic! I tend to prepare everything ahead so when it comes to the actually cooking I have everything round me.

Recipe for 2 people, approximately 500 calories per person

SWEET & SOUR PORK

Ingredients

• 300g Pork Fillet, trimmed and cut into 2cm pieces
• 4 tsp rape seed oil
• Half red pepper, sliced
• 75g baby sweetcorn, cut into 1cm pieces
• 1 glove garlic, crushed
• 3 spring onions, diced
• 100g fresh pineapple, diced
• 2 cm fresh ginger, finely chopped
• 1/2 tsp chilli flakes
• 25g cashew nuts
• Water, a splash
• 1 tbsp corn flour
• 1 tbsp rice wine vinegar
• 50ml orange
• 1 tsps honey juice
• 1 tbsp soy sauce
• 1/4 tsp five spice powder

What to do 

1. In a jug mix together the corn flour, rice wine vinegar, half of the orange juice, soy sauce and five spice. Put aside for later.
2. Heat half of the oil in a large frying pan and fry the pork over a highish heat until cooked adding the rest of the orange juice towards the end cooking until the pork is nice and sticky.
3. Put the pork aside and wipe out the pan.
4. Put the pan back on a medium heat and add the rest of the oil.
5. Stir fry the pepper, spring onion, garlic, ginger, sweetcorn and chilli for a few minutes.
6. Drop in the pineapple and a splash of water, cover with a lid and let it cook for about 3 minutes or until the pineapple is tender.
7. Put the meat back in the pan with the cashew nuts and stir in the sauce you put aside earlier.
8. Stir gently. The sauce will thicken quickly so make sure it is coating everything and add a bit more water if it looks too thick.
9. Check the flavour and add a little more soy sauce, rice wine vinegar or honey if it doesn’t have the tang or balance of flavours you want.

Steamed Bok Choy

• Split the bok choy in half length ways and steam for 5 minutes or until it is soft but still has a little bite.
• Finish with a teaspoon of sesame oil, a splash of soy sauce and some dried chilli flakes or nigella seeds.

Tip / Pointers

• I served this with 50g (dried weight) of jasmine rice for each person.
• Cook the rice before you start the rest and leave covered in a sieve over a little boiling water to keep it warm.
• Finish with some fresh coriander and chopped chilli to add another dimension.
• For less calories cut down on the quantity of meat and rice.
• Use prawns or chicken breasts instead of the pork.