Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4

Jerk pork with butternut squash wild rice recipe

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Ready in 25 minutes

4 tbsp mild Jamaican jerk marinade (we used Walkerswood, from supermarkets)
150g low-fat natural yogurt
4 pork chops
200g Tilda Basmati & Wild Rice
1 small butternut squash, peeled, deseeded and diced
Handful of parsley leaves
Lime wedges, to serve (optional)

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1. Preheat the grill to high. In a wide bowl, mix the jerk marinade with the yogurt. Add 4 pork chops, coat in the mixture and set aside for 10 minutes.
2. Meanwhile, bring a large pan of salted water to the boil. Stir in the rice and simmer for 8 minutes.
3. Place the chops on a grill rack and cook for 8-10 minutes, turning halfway, until just cooked and lightly charred.
4. Meanwhile, add the squash to the rice, and simmer for a further 12 minutes, until the rice and squash are cooked. Drain well, tip back into the pan and season with plenty of freshly ground black pepper. Stir in a handful of parsley leaves and divide between 4 plates. Top with a pork chop and serve with lime wedges, if you like.

Jerk pork with butternut squash wild rice recipe

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