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Ingredients

• 675g chuck steak cut into 2.5cm (1 inch) chunks
• 20g beef dripping or 20ml vegetable oil
• Sea salt and freshly ground black pepper
• 2 medium carrots peeled and diced
• 2 sticks celery peeled and sliced
• 1 medium onion peeled and diced
• 4 garlic cloves, peeled crushed and chopped
• 2 tsp cumin seeds, toasted then freshly ground
• 1 tsp paprika powder
• 1 tsp ground cinnamon
• 2 red chillis chopped (seeds up to you)
• 800g cherry tomatoes, halved (or 2 x 400g cans chopped tomatoes)
• A cup of double espresso 50ml1 x 240g can cooked black beans, drained

To serve

• 2 chopped spring onions, into onion rings
•  Bunch fresh coriander
• Handful torn mint leaves
• Lime wedges
• Sliced jalapeno chilli
• Thick creamy natural goat yogurt

Pre-heat the oven to 160°c. Season the beef with sea salt flakes and freshly ground black pepper.

Heat the dripping or oil in a braising pan or casserole. Fry the beef colouring and sealing on all sides then remove from the pan and reserve. 

Same pan, don’t clean it, brown the carrots and celery, then remove from the pan and reserve.

Same pan, no need to clean! Sweat the onion, garlic, cumin, paprika, cinnamon. Then add to the pan the chilli, tomato and espresso.

Now return to the pan the beef, carrot and celery. Using a wooden spoon, fold the ingredients together. Cover the pan or casserole with a lid and place in the pre-heated oven for 1.5 hours.

Check after an hour, add a little water if the casserole looks a little dry.

After 1.5 hours remove from the oven, add the drained black beans. There is sufficient temperature in the pot to heat the beans (they’ll go mushy if you add them too early).

To serve:

Just before dishing up, pick the leaves from the coriander. Finely chop the stalks and fold them through the casserole. (Loads of flavour in coriander stalks, by adding the herb just before serving the coriander retains all its zing, enthusiasm and vibrance).

Crown each portion with torn coriander leaves, ripped mint and a greedy dollop of thick creamy natural goats yogurt.

A lime wedge and a few sliced jalapenos would also be delicious.

Ingredients

• 1 large cauliflower head, broken down into florets
• 20ml vegetable oil (or olive oil or rape seed oil)
• Zest of 1 lime, juice of 1 lime
• Tbspn chopped coriander

*Depending on what you are using the cauliflower rice to accompany – you might fancy adding other favourite ingredients to the cauliflower as it cooks. Chopped cocobut? Peas? Diced peppers? Prawns?

In manageable batches, place cauliflower florettes in a processor and carefully blitz to thesize of large rice grains.

Place a large non-stick frying pan on the hob, moderate heat, add the oil and stir fry the cauliflower. It will take about 3 minutes to cook. Add the zest, lime juice and coriander just before serving.