• Halve and peel the onion. Finely chop half and cut the other half into thin slices.
• Peel and grate the garlic (or use a garlic press). Halve the lemon.
• Roughly chop the mushrooms.
• Halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Cut the cheese into slices (three per person). Place the slices in a bowl of cold water and leave to soak.

• Rinse the rice to remove excess starch. Place a pot over medium-high heat with a knob of butter and a drizzle of oil.
• When hot, fry the finely chopped onion until softened, 2-3 mins.
• Stir in the rice, stock and 300ml cold water (per 2P).
• Bring to the boil then lower the heat to medium and cover with the lid. 
• Cook for 10 mins, then remove the pot from the heat and keep covered for another 10 mins (the rice will continue to cook in its own steam).

• Meanwhile, place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
• Once hot, fry the garlic and sliced onion until fragrant, 3-4 mins.
• Add the Middle Eastern spice mix, ras-el-hanout, bell pepper and mushrooms and fry on high heat until softened, 6-8 mins.
• Stir in lemon juice to taste. Season to taste with salt and pepper. 
• Transfer the veg from the pan and cover to keep warm (reserve the pan for later use).

NOTE: Adding chicken? Add to the hot pan and fry until browned, 6-8 mins, before adding the veg.

• Meanwhile, roughly chop the coriander (stalks and all).
• In a bowl, mix half the coriander with the yoghurt, lemon juice to taste and ½ tbsp oil (per 2P). 
• Season to taste with salt and pepper.

• Transfer the cheese to a plate lined with kitchen paper and pat dry.
• Wipe the pan and return to medium-high heat with a drizzle of oil. 
• Once hot, fry the cheese until golden, 2-3 mins each side.

• Fluff up the rice with a fork and divide between bowls.
• Spoon over the spiced veg.
• Arrange slices of golden fried cheese on top.
• Finish with a dollop of yoghurt sauce and a sprinkling of coriander.