Warming Harissa Beef and Butternut Bowl

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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 cooks, heat a large saucepan with a tight-fitting lid on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, peel and grate the garlic (or use a garlic press).

When the mince has browned, drain and discard any excess fat. Season with salt and pepper.

Add the garlic and tomato puree to the mince and fry for 1 min more. Stir through the chicken stock paste, harissa, honey and water for the sauce (see pantry for both amounts). 

Bring the sauce to the boil, place the lid on the pan and lower the heat and simmer gently until the sauce has thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

When the beef is cooked and the stew has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

When roasted, stir through the butternut squash.

Taste and season with salt and pepper if needed. Add a splash of water if the sauce is looking a little thick.