Harissa Pork and Butternut Stew

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, heat a large saucepan with a tight-fitting lid on medium-high heat (no oil).

Once the pan is hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. 

Meanwhile, peel and grate the garlic.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Add the garlic and tomato puree to the mince and fry for 1 min more. Stir through the chicken stock paste, harissa, water and honey for the sauce (see pantry for both amounts). 

Bring the sauce to the boil, place over the lid, lower the heat and simmer gently until the sauce has thickened 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

When the pork is cooked and the stew has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Once finished roasting, stir in the butternut squash. Taste, and season with salt and pepper as needed. TIP: Add a splash of water if the sauce is looking a little thick.