Tandoori Broccoli Steak (v)

In a small bowl, mix together the yogurt, tandoori masala spice mix, one-quarter of the lime juice, the olive oil (see ingredients for amount) and a good pinch of salt and pepper. Transfer the marinade onto a plate. Lay each broccoli steak flat on top of the yogurt and flip over. Make sure each steak is well coated in the yogurt marinade. Lay on a lightly oiled baking tray. Toss the florets in whatever is left of the marinade and set aside.

Pop the broccoli steaks on the top shelf of your oven. Roast until tender and golden, 20-25 mins. TIP: The broccoli is cooked when you can easily slip a knife through the thickest part of the stalk! After 10 mins, add the florets to the tray. In the meantime, fill and boil your kettle. Halve, peel and chop the onion into small pieces. Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the onion.

Fry the onion until soft, 3-5 mins, then add the turmeric, raisins, rice and a pinch of salt. Stirring continuously, cook for 1 minute then pour in the boiling water (see ingredients for amount). Bring back to the boil, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

While the rice is cooking, roughly chop the coriander (stalks and all). Chop the tomato into 1cm pieces. Halve, deseed and finely chop the chilli. In a small bowl, combine the tomato, coriander, chilli, half the remaining lime juice, a pinch of lime zest, a pinch of sugar and salt as well as a good grind of pepper. Stir to combine.