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

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

c) In a large bowl, combine the garlic, mixed herbs, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. 

d) Season with pepper and mix together with your hands. IMPORTANT: Wash your hands and equipment after handling raw mince

a) Roll the beef mince into evenly-sized balls, 5 per person.

b) Pop the meatballs onto the large baking tray.

c) When the oven is hot, bake on the top shelf until the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

a) Meanwhile, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook, 10-12 mins.

b) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and set aside until ready to serve.

a) While everything cooks, heat a drizzle of oil in a medium saucepan on medium heat.

b) Once hot, add the tomato puree and Cajun spice mix (add less if you'd prefer it milder). Fry until fragrant, 1-2 mins. 

a) Once the spices are fragrant, stir through the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

d) Stir in the peas and cheese until the cheese is melted, 1 min. Add a splash of water if you feel it needs it. 

a) Fluff up your rice with a fork and share between your serving bowls.

b) Stir the meatballs through the sauce to coat the meatballs, then spoon onto the rice.

Enjoy!