Moroccan-Spiced Beef & Pilaf Rice

• Meanwhile, thinly slice brown onion. • Grate carrot. Finely chop garlic. • Trim green beans and slice into thirds.

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

TIP: Drain the oil from the pan at the end of this step for the best results!

• Reduce heat to medium-high, then add the butter, ras el hanout, the honey, currants, tomato paste and garlic. Cook until fragrant, 1 minute. • Add vegetable stock powder and the 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 to loosen the sauce, if needed!

• While the sauce is simmering, stir carrot, onion and baby spinach leaves through the rice. • Season with salt and pepper.