Cheesy American Beef Chilli

While the rice is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Grate the carrot (unpeeled). Drain the sweetcorn (see ingredients list). Finely chop the tomato. Thinly slice the spring onion. In a small bowl, combine the tomato, spring onion, a squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and pepper. Toss to coat and set aside.

In a small bowl, combine the Greek yoghurt and lemon zest. Season to taste with salt and pepper. Set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and cook until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add the All-American spice blend and cook until fragrant, 1 minute.

Add the carrot and sweetcorn to the frying pan and cook until softened, 2-3 minutes. Add the chopped tomatoes, water (for the sauce) and beef stock. Reduce the heat to medium-high and cook until reduced and thickened slightly, 2-3 minutes. Season to taste with salt and pepper.

TIP: Add a dash of water if you prefer a looser chilli!