Honey Chermoula Beef and Charred Courgette

a) Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.

b) Heat a drizle of oil in a large frying pan on high heat. 

c) When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

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

b) Roughly chop the dill (stalks and all).

c) Once the courgettte is cooked, season with salt and pepper, then transfer to a medium bowl. 

d) Wipe out the (now empty) frying pan.

a) Heat the frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

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

a) Add the garlic, chermoula spice mix and tomato puree to the beef. Fry for 2 mins.

b) Stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins.

c) In the meantime, in a small bowl, mix together the yoghurt and dill. Season with salt and pepper.

d) When the beef has finished cooking, stir through the honey. TIP: If your honey has hardened, pop in a bowl of hot water for 1 min.