Quick Veggie 'Nduja Spiced Lamb

a) Meanwhile, pour the boiled water into a large saucepan with ¼ tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice is cooking, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the lamb mince and cook until browned, 5-6 mins. Use 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. It's cooked when no longer pink in the middle.

a) Stir the passata, chicken stock paste, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder) and water for the sauce (see pantry for amount) into the pan. 

b) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

c) Once thickened, stir in the honey and butter (see pantry for both amounts).

d) Season with salt and pepper.

a) Once roasted, stir the sweet potato through the sauce.

b) Add a splash of water if you feel it needs it.