Moroccan Brussels sprouts

Risotto

In a heavy-based saucepan over high heat, add all ingredients and mix to combine.
Bring to the boil then reduce heat and simmer, covered, for 15–20 minutes until freekeh is tender.

Pork

Preheat oven to 180°C. Roll pork fillets in Moroccan seasoning to evenly coat.
In an ovenproof frying pan, heat Cocavo oil and turmeric over medium heat. Add fillets and sear on all sides.
Transfer pan to oven and roast fillets for 8 minutes, or until just cooked. Remove fillets from pan, wrap in tinfoil and set aside to rest.

Sauce

Using the same frying pan, return to medium-high heat then add wine. Bring to a simmer and cook until wine is reduced by half.
Add lemon juice, hot water and stock concentrate. Bring back to a simmer for another 2 minutes then stir in hazelnuts and orange zest.
Chop butter in 3 pieces and add to sauce. When butter is almost melted, turn off heat and give the pan a shake to emulsify the sauce.
To serve, slice pork loin then pour over the sauce and sprinkle with parsley.

Brussels sprouts

Bring a large pot of salted water to the boil. Add sprouts and blanch for 2 minutes then drain well.
In a frying pan, heat olive oil over medium heat. Add sprouts and cook, stirring often, until lightly browned.
Add Moroccan seasoning to pan then stir-fry for a further 1–2 minutes until seasoning is fully incorporated and sprouts are just cooked through.
Transfer sprouts to a serving bowl and top with walnuts and orange zest.