Recipe: Cook Leeds chef James Mackenzie's summer BBQ pork with rainbow slaw and spicy pineapple salsa

James has landed in Leeds with his new street food venture, Jimmy Mack's, where he serves mouth-watering meats cooked low and slow.

Now, you can whip up James' quick and easy pork dish which is perfect for the summer BBQ season.

Follow his video tutorial and recipe below, which James has shared exclusively with Yorkshire Evening Post readers.

Ingredients:

1 free-range pork fillet

House rub: 150g light brown sugar; 100g fine salt; 10g fennel seeds; 1tsp coriander seeds; 30g paprika

Rainbow slaw: 1 Granny Smith apple; ½ red cabbage; ½ white cabbage; 5 carrots; 100g mayonnaise; ½ bunch of coriander; ½ bunch of parsley; 1 squeeze of lemon

Pineapple and chilli salsa: ½ pineapple; 1 whole red chilli; a couple of sprigs of fresh coriander

Method:

To prepare the house rub:

Toast the fennel and coriander seeds in a frying pan until aromas begin to release. Transfer to blender and blend together. Add in remaining spices and pulse until combined. Set aside. If stored in air-tight container or jar, this will keep for up to a month and makes a great house seasoning for other dishes.

To prepare the pork fillet:

Cut away any sinew from the fillet. Coat the pork fillet in your pre-made house rub and leave to marinate for a couple of hours in the fridge.

To prepare the rainbow slaw:

Peel and grate carrots. Finely slice cabbages. Chop the Granny Smith apple into matchsticks. Finely chop coriander and parsley. Combine these ingredients with mayonnaise in a large mixing bowl. Add a squeeze of lemon to taste. Place in fridge for later.

To prepare pineapple and chilli salsa:

Dice pineapple into small pieces. De-seed the chilli and finely slice. Finely chop the coriander. Combine these three ingredients together and set aside.

To cook the pork fillet:

Place the pork fillet in a hot pan with a drizzle of oil. Sear pork fillet for 4-5 minutes on each side, depending on size. Once a nice colour is achieved and cooked through, place on a chopping board to rest for 5 minutes.

Plating:

Slice the fillet into medallions, or inch thick pieces and place on a serving plate. Spoon over the pineapple and chilli salsa. Place a spoonful of rainbow slaw alongside. For an added garnish, sprinkle a small pinch of your house rub over the slaw.