Middle Eastern Lamb Pilaf

a) Meanwhile, halve, peel and thinly slice the red onion. b) Peel and grate the garlic (or use a garlic press). c) Zest the lemon and cut into wedges. d) Pick the mint leaves from their stalks and roughly chop (discard the stalks).

a) Heat a medium frying pan on a medium-high heat (no oil). b) When hot, add the almonds and toast until golden, 2-3 mins, then remove. c) Return the pan to the heat. Add the lamb and the sliced onion. Use a spoon to break up the lamb. d) Cook, stirring occasionally, until the lamb has browned and the onion is tender, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle. Wash your hands after handling raw mince. e) Add the garlic, ras-el-hanout and turmeric and cook for a further 1 min. Stir well and season to taste with salt and pepper.

a) Pop the broccoli onto the tray with a drizzle of oil, season with salt and pepper and toss well to coat. b) Roast on the top shelf of your oven until tender and starting to char, 10-12 mins.

a) Once the rice is cooked, add it to the pan with the lamb. b) Mix well to evenly coat the rice in the spices. c) Add the lemon zest and a squeeze of lemon juice. d) Taste and season with salt and pepper and more lemon juice if needed.