Moroccan Steak

Peel and grate the garlic (or use a garlic press). Remove the root from the spring onion and thinly slice (including the green parts). Peel the carrot and remove the top and bottom, then cut into thin rounds. Halve and remove the core from the red pepper then slice into thin strips.

Heat a splash of oil in a frying pan on medium heat. Once hot, add the carrot and cook until slightly soft, 5 mins. Add the spring onion and pepper, stir and cook 4-5 mins. Lastly add the garlic and remaining ras-el-hanout. Stir and cook for 1 minute. Transfer the veggies to a plate and set aside. Wipe the pan clean with kitchen paper.

Season each steak on both sides with salt and black pepper. Put your (now empty) frying pan on high heat and add a splash of oil. When the pan is very hot, add the steak and sear until nicely coloured, 2-3 mins each side. TIP: This cooks the steak medium-rare. If you like your steak well done, cook it for an additional 3 mins on each side. Remove the steak from the pan and set aside to rest.

Whilst the steak is resting, roughly chop the flat leaf parsley (stalks and all). Fluff up the couscous with a fork. Add the veggies and three-quarters of the parsley along with the baby spinach and stir to combine. Taste and add a pinch of salt and grind of black pepper if you like.