a) Preheat your oven to 200°C. b) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the rice. c) When boiling, add the rice and cook for 12 mins. d) Drain in a sieve.

a) Meanwhile, halve, peel and thinly slice the red onion. b) Peel and grate the garlic (or use a garlic press). c) Zest the lemon and cut into wedges. d) Pick the mint leaves from their stalks and roughly chop (discard the stalks).

a) Heat a medium frying pan on a medium-high heat (no oil). b) When hot, add the almonds and toast until golden, 2-3 mins, then remove. c) Return the pan to the heat. Add the lamb and the sliced onion. Use a spoon to break up the lamb. d) Cook, stirring occasionally, until the lamb has browned and the onion is tender, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle. Wash your hands after handling raw mince. e) Add the garlic, ras-el-hanout and turmeric and cook for a further 1 min. Stir well and season to taste with salt and pepper.

a) Pop the broccoli onto the tray with a drizzle of oil, season with salt and pepper and toss well to coat. b) Roast on the top shelf of your oven until tender and starting to char, 10-12 mins.

a) Once the rice is cooked, add it to the pan with the lamb. b) Mix well to evenly coat the rice in the spices. c) Add the lemon zest and a squeeze of lemon juice. d) Taste and season with salt and pepper and more lemon juice if needed.

a) Share the lamb pilaf between your plates. b) Pop the roasted broccoli on the side and sprinkle the dukkah over it. c) Finally, sprinkle the almonds and mint over the pilaf. d) Serve with any remaining lemon wedges alongside. Enjoy!