Harissa Spiced Beef Pilaf

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

d) Meanwhile, roughly chop the coriander (stalks and all).

a) Once the mince has browned, lower the heat to medium. Add the onion and a drizzle of oil if needed.

b) Cook until softened, 3-4 mins, then add the garlic, harissa paste and chermoula (add less if you'd prefer things milder). Stir-fry for 30 secs.

c) Stir in the beef stock paste and water for the beef (see pantry for amount), bring to the boil, then lower the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Taste and season with salt and pepper if needed.

a) In a small bowl, combine the yoghurt and half the coriander. Season with salt and pepper, then set aside.

b) Gently fold the cooked rice and remaining coriander through the beef.

c) Taste and add more salt and pepper if needed.