Ras El Hanout Lamb & Currant Rice Bowl

While the rice is cooking, grate the carrot. Trim the green beans and cut into halves. Pick and thinly slice the mint leaves. In a small bowl, combine the Greek-style yoghurt and mint. Set aside.

Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and green beans until softened, 4-5 minutes. Transfer to a bowl.

Return the frying pan to a high heat with a drizzle of olive oil. Cook the lamb mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the ras el hanout, harissa paste, tomato paste (see ingredients) and remaining garlic and cook until fragrant, 2-3 minutes. Return the veggies to the pan, then add the beef-style stock powder, honey and water (for the sauce) and cook, stirring, until slightly reduced, 1-2 minutes. Season to taste.