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.

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 of both 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) Gently fold the cooked rice through the beef.

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