Smoky Beef Meatballs

Heat a splash of oil in a large, deep frying pan over medium-high heat. When hot, add the meatballs and brown all over. This will take around 4-5 mins, turn the meatballs every minute or so. Fill and boil your kettle.

Meanwhile, heat a splash of oil in a saucepan over medium heat and add the chopped pepper. Cook until softened, stirring frequently for 3-4 mins. When the peppers are softened, stir in the garlic and Cajun spices. TIP: Add less if you're not a fan of heat! Cook for a minute and then stir in the basmati rice.

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add the chicken stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice is cooking, add the chopped tomatoes to the meatball pan and bring up to the boil. Lower the heat to a simmer and cook until the meatballs are cooked through, 15-20 mins. Carefully turn the meatballs half way through cooking. IMPORTANT: The meatballs are cooked when no longer pink in the middle.