• Brown 25g almonds for the rice by dry frying until golden. Set aside.

Cook the Spiced pork

• Place ½ teaspoon chilli flake,1 teaspoon ground cumin, 1 teaspoon ground corianedr and ½ teaspoon salt in a small bowl and mix well. Tip onto a plate and roll the pork fillet in the spice mixture to coat all over.
• Cut the pork into two pieces.
• Heat 1 tablespoon oil in a frying pan. Fry the pork over a medium high heat until browned on all sides. Add about 4 tablespoons( ¼ cup) water or stock to the pan and bring to the boil.
• Reduce the heat and cover with a lid. Cook the pork for about 10 minutes or until cooked through. Remove from the pan, discarding any remaining liquid and keep warm.

To make the appricot and Saffron rice

• Meanwhile, cook the rice. Heat 1 tablespoon oil in a saucepan and sauté the onion for 2 to 3 minutes until beginning to soften. Stir in 225g rice and add a large pinch of saffron and 3-4 cardamon pods. Add 500ml water and a generous pinch of salt and bring to the boil.
• Stir well, cover and cook for 10 minutes over a very low heat. Allow the rice to stand for 2 minutes. Add 50g chopped apricots and most of the browned almonds and fluff up the rice with a for,k mixing in the fruit and nuts as you do so.

To Serve

• Divide the rice between two serving plates. Cut the pork into thick slices and arrange on top of the rice.
• Serve with natural yogurt, a sprinkling of chopped parsley and the remaining nuts