Place your rice in a saucepan with the water. Season with salt and bring to the boil.

Place a lid on top and turn the heat to its lowest setting and cook for a further 10 minutes.

Remove any sinew off the pork fillet and slice into strips. Season with salt and pepper and cover in plain flour.

Preheat a frying pan with vegetable oil and add your pork. Cook until golden brown and remove from the pan.

Slice your onions and chestnut mushrooms and add to the pan. Season with salt and pepper and cook for 3-5 minutes.

Add the smoked paprika and cook for a further minute.

Add the chicken stock and sour cream and finish with dijon mustard and parsley.

Taste and season and serve.

Enjoy!