Warming Harissa Pork and Butternut Bowl

a) Meanwhile, boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

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

b) Once hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) Meanwhile, peel and grate the garlic (or use a garlic press).

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper.

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

c) Bring the sauce to the boil, place the lid on the pan and 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.

a) 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.

b) When roasted, stir through the butternut squash.

c) Taste and season with salt and pepper if needed. Add a splash of water if the sauce is looking a little thick.