• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes.

• Add soffritto mix and cook, stirring, until tender, 3-4 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer your pilaf mild. Add another drizzle of olive oil, the Moroccan curry paste, garlic paste and chermoula spice blend and cook, stirring, until fragrant, 1-2 minutes.

• Add basmati rice to the saucepan and stir to coat. Add the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and beef-style stock powder, stir, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 10 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10-12 minutes. • When the rice is done, gently stir through baby spinach leaves. TIP: The rice will finish cooking in its own steam so don't peek!

• Divide one-pot Moroccan beef and veggie pilaf rice between bowls. • Dollop with Greek-style yoghurt. • Garnish with crushed roasted cashews to serve. Enjoy!