Steam greens until just tender, 3-5 minutes. Divide rice and greens among four plates. Ladle tofu-pork stew over rice, garnish with remaining green onions and serve immediately.

Just a tablespoon of Kwame Onwuachi’s pepper sauce brings plenty of heat and tenderizing flavor to this reverse-braised pork shoulder ... perfect for eating with rice or leftover bara flatbreads.

Incredibly simple to prepare, and always a family favorite. The rice and the pork chops bake together in one dish with rice ...

Add more or less scotch bonnet chillies to this recipe, depending how hot you like it. You can get gungo peas (pigeon peas) in the freezer cabinet of many supermarkets these days. To make the ...

These pork chops in a pomegranate sauce with cranberries make for a great festive dinner. We love serving them with roasted ...

Continue cooking until pork is fully tender, about 10 minutes more. Add peas and simmer until plump and bright green, about 2 minutes. Serve over rice.

Cool and mix in with the coconut, coriander and yoghurt. Season to taste with salt and pepper. Serve the chops on the rice with a good dollop of the sambal on top.

Reduce by half, then slice the pork into 1cm slices and reheat in the simmering liquid. The remaining liquid can be saved (see Tip). Serve with the spring onions and steamed rice. Adam’s tip ...