Low & Slow Madras-Style Beef Curry

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef chuck until browned on all sides, 3-4 minutes. • Add Mumbai spice blend, tomato paste and half the garlic and cook until fragrant, 1 minute. • Transfer beef chuck (including pan juices!), the water (for the sauce), brown sugar, butter and apricot sauce to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, stirring each hour, until beef is tender and falls apart, 4 hours.

TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until beef is tender, 90 minutes.

• When the slow cooker has 10 minutes remaining, grate carrot. Cut halloumi into 1cm-thick slices. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot and remaining garlic, and cook, stirring, until softened, 2-3 minutes. Add the water (for the couscous) and vegetable stock powder and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. • Meanwhile, wash and dry frying pan and return to medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side.