• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
• Toss the broccoli with salt, pepper, half the Central American spice mix and a drizzle of oil.
• Pop the broccoli onto a lined baking tray and spread out in a single layer. 
• When the oven is hot, roast on the top shelf until golden and crispy, 20-25 mins.

• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Once cooked, remove from the heat. 
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, trim the courgette then quarter lengthways. Chop widthways into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Halve the chilli lengthways, deseed and finely chop.
• Roughly chop the coriander (stalks and all).

• Place a large pot over medium-high heat with a drizzle of oil. 
• Add the courgette and cook, stirring, for 3 mins.
• Stir in the garlic and Central American spice and cook for 1 min more.
• Add the chopped tomatoes and 75ml water (double for 4p).
• Bring to a simmer, then leave to cook for 5 mins.

• Meanwhile, drain and rinse the cannellini beans in a sieve.
• Transfer one-third to a bowl and crush with a fork. 
• When the stew has simmered for 5 mins, add the whole and crushed beans.
• Cook until slightly reduced, 5-6 mins. 
• Stir in the Worcester sauce and half the coriander. Remove from the heat. Season with salt and as much chilli as you like (use less if you don't like spice).

TIP: Loosen with a splash of water if you feel it's too thick.

• When the broccoli is cooked, remove from the oven. 
• Spoon the bean stew into bowls and add a dollop of yoghurt.
• Carefully arrange the broccoli on top.
• Finish with a sprinkling of the remaining coriander and serve with the rice alongside.