Preparation time: 35 minutes

Cooking time: 20 minutes

• 2 fresh or pickled jalapeño chillies, chopped

• 1 round feta cheese, crumbled

• 60 ml cream cheese

• 3 spring onions, chopped

• 4 thick pork neck steaks

• 30 ml oil

• 1 tin tomato and onion relish

• 30 ml fresh coriander, chopped

• 1 avocado, sliced

• rice, to serve

1 Mix the chilli, feta, cream cheese and spring onions together. Cut a slit in each steak, season with salt and pepper and stuff with the cream cheese mixture. Secure with a toothpick if desired.

2 Heat the oil in a pan (choose one with a lid) and fry the steaks on both sides until golden-brown. Don’t be in a hurry to turn them over; give the meat a chance to form a crust first. Season with salt and pepper and add the tomato relish to the pan.

3 Simmer with the lid on until the meat is cooked but still juicy. Sprinkle with fresh coriander and serve the steaks with the avocado on a bed of rice. We mixed the rice with red kidney beans and corn kernels to make a delicious accompaniment.

Tip If you want more vegetables and don’t want to prepare a separate dish, add 125ml peas, mixed vegetables or sliced green beans to the tomato relish in the pan.