Preheat oven to 200C / 400C / Gas 6.

Place the pork, potatoes, carrots, and onions into a large roasting dish.

Sprinkle with the salt and oregano and drizzle over about a tablespoon or two of olive oil. Toss everything to combine.

Make a well in the middle of the dish, by pushing the ingredients to the sides.

Pour the dry rice into the well and pour over the chopped tomatoes.

Fill the can with cold water and stir the tomato puree into it. Pour this over the rice and give a little bit of a mix around.

Drizzle with a little more olive oil and cover the dish with foil

Cook for about 60 minutes - checking halfway through to stir the rice (add more hot water if required) and to turn the meat and vegetables. Leave uncovered for the final 15 minutes to brown off. Depending on the size of your vegetables it might take a bit longer to cook - it's done when the rice is tender, and the meat and vegetables are cooked through.

Stir everything together before serving.

Can be eaten as is, or with a salad.

Can also be enjoyed cold the next day as leftovers.