Quick Beef Burrito Bowl and Honey Halloumi

a) Put the halloumi on one side of a lined baking tray. Drizzle with oil.

b) Pop the Tenderstem® broccoli onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

c) When the oven is hot, roast on the middle shelf until the broccoli is tender and crispy and the halloumi is browned, 10-12 mins.

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

b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

c) Transfer the chorizo to a bowl and set aside.

a) Pop the (now empty) pan back on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until 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) Once browned, drain and discard any excess fat. Season with salt and pepper.

d) Stir in the chipotle and cook for 1 min, then add the passata, red wine stock paste, water and sugar for the sauce (see pantry for both amounts).

a) Bring the chilli beef to the boil and simmer until thickened, 4-5 mins. Add a splash of water if you feel it needs it. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Meanwhile, cook the rice according to pack instructions.

c) Once everything's cooked, drizzle half the honey over the halloumi. Add the rest of the honey to the beef and mix together. Taste and add salt and pepper if needed. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.