Ras El Hanout Beef Bowl

While the rice is cooking, slice the lemon into wedges. Thinly slice the red onion. Grate the carrot. Finely chop the garlic. Trim the green beans and slice into thirds.

Heat a large frying pan over a medium highheat with a drizzle of olive oil. Cook the onion and carrot with a pinch of salt 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 green beans and beef mince, breaking up with a spoon, until browned, 4-5 minutes.

Reduce the heat to medium-high and add the butter, ras el hanout, honey, currants, tomato paste (see ingredients) and garlic. Cook until fragrant, 1 minute. Add the vegetable 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 cooking, roughly chop the roasted almonds. Add the carrot and onion mix and baby spinach leaves to the rice. Gently toss together and season with salt and pepper.