Sri Lankan Beef & Leek Coconut Curry

• Meanwhile, finely chop garlic. Thinly slice leek. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, discard any liquid from beef strips packaging. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a bowl. Set aside.

TIP: Cooking the beef in batches over a high heat helps it stay tender.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add Sri Lankan spice blend, tomato paste and remaining garlic and cook until fragrant, 1-2 minutes.

• Add coconut milk, beef-style stock powder, the water (for the curry), brown sugar and a drizzle of white wine vinegar. Simmer until thickened, 2-3 minutes. • Remove pan from heat. Stir through roasted veggies and beef strips (plus any resting juices). Season to taste.