a) Preheat your oven to 220°C/200°C fan/gas mark 7. 

b) Roughly chop the coriander (stalks and all). 

c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

d) Halve any thick broccoli stems lengthways. Drain the halloumi, then slice into 1cm batons.

a) Put the halloumi on one side of a lined baking tray. Drizzle with oil.

b) Pop the Tenderstem® broccoli onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

c) When the oven is hot, roast on the middle shelf until the broccoli is tender and crispy and the halloumi is browned, 10-12 mins.

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

c) Transfer the chorizo to a bowl and set aside.

a) Pop the (now empty) pan back on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

c) Once browned, drain and discard any excess fat. Season with salt and pepper.

d) Stir in the chipotle and cook for 1 min, then add the passata, red wine stock paste, water and sugar for the sauce (see pantry for both amounts).

a) Bring the chilli beef to the boil and simmer until thickened, 4-5 mins. Add a splash of water if you feel it needs it. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Meanwhile, cook the rice according to pack instructions.

c) Once everything's cooked, drizzle half the honey over the halloumi. Add the rest of the honey to the beef and mix together. Taste and add salt and pepper if needed. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

a) Share the rice between your serving bowls and top with the chilli beef. 

b) Put the sliced avocado on one side of the bowl and drizzle the soured cream over the other half. Sprinkle over the crispy chorizo.

c) Sprinkle over half the coriander and serve the honey halloumi and roasted broccoli on the side on plates with the remaining coriander sprinkled over.