• Boil a half-full kettle.
• Pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
• Boil the rice, 10-12 mins. 
• Once cooked, drain, pop back in the pan and cover.

• Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
• Once hot, fry the mince and Cajun spice mix (add less if you'd prefer things milder), 5-6 mins.
• Break the mince up as it cooks, then drain the fat.
• Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

• Add the tomato puree, creme fraiche, chicken stock paste, honey and water (see pantry for both).
• Stir in a knob of butter (if you have any). Bring to the boil, then simmer, 2-3 mins.
• Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
• Stir in two thirds of the cheese. Taste and season with salt and pepper if needed.

• Share the rice between bowls.
• Top with the Cajun beef.
• Sprinkle over the remaining cheese.

Enjoy!