Dinner: Beef & Roasted Cauliflower Biryani

Place the cauliflower on a lined oven tray, drizzle with olive oil, then season with salt and pepper. Toss to coat. Roast until tender and browned around the edges, 20-25 minutes.

While the cauliflower is roasting, return the saucepan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef mince, breaking it up with a spoon, until browned, 4-5 minutes. Reduce the heat to medium-high, then add the brown onion and carrot and cook, stirring, until softened, 4 minutes. Add the Bengal curry paste and garlic and cook, stirring until fragrant, 2 minutes. Set aside 2 portions for lunch.

Add the basmati rice and currants to the saucepan and stir to coat. Add the water and beef-style stock powder. Stir to dissolve the stock, then bring to the boil. Cover with a lid, reduce the heat to medium-low and simmer until the liquid is absorbed and the rice is soft, 15-20 minutes. TIP: Add a little extra water if the liquid is absorbed before the rice is done.

While the biryani is cooking, very finely chop (or grate) the cucumber. In a medium bowl, combine the cucumber and Greek-style yoghurt, then season with salt and pepper. Set aside. Roughly chop the coriander. When the biryani is done, stir through the roasted cauliflower. Set aside a handful of the baby spinach leaves for your lunch, then stir the remaining baby spinach through the biryani. Season to taste. Divide the beef and roasted cauliflower biryani between bowls, then top with the cucumber raita, coriander and toasted almonds.