Ras El Hanout Beef Bowl

While the rice is cooking, zest the lemon to get a pinch, then slice into wedges. Trim the broccolini and cut in half. Thinly slice the red onion. Grate the carrot (unpeeled). Finely chop the garlic. Roughly chop the baby spinach leaves. In a small bowl, combine the Greek-style yoghurt and a squeeze of lemon juice, then season with salt. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium high-heat. Add the broccolini, onion and carrot, then season with salt. Cook until softened, 3-5 minutes. Transfer to a plate. Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef mince, breaking up with a spoon, until browned, 4-5 minutes.

Reduce the heat to medium-high, then add the butter, ras el hanout, honey, currants, tomato paste (see ingredients) and garlic and cook until fragrant, 1 minute. Add the beef-style stock powder and water (for the beef). Bring to a simmer and cook until slightly thickened, 3-4 minutes. Season to taste. TIP: Add a splash more water if the sauce looks too thick.

While the beef is simmering, pick the mint leaves. Roughly chop the roasted almonds. Add the broccolini, onion, carrot, baby spinach and lemon zest to the cooked rice. Gently toss together, then season with salt and pepper.