Ingredients

• 750g rump steaks , cut into chunks

• oil

• 6 cloves

• 1 onion , diced

• 1 large carrot , diced

• 2 celery sticks, diced

• 1 tbsp thyme leaves , chopped

• 1/2 garlic clove , finely chopped

• 3 tbsp tomato purée

• beef stock cubes , powder or fresh, made up to 750ml

• 1 large potato , diced

• 100g kidney beans (tinned), drained and rinsed

• 300g basmati rice

• 2 tbsp coconut milk

• 1 red chilli , sliced (optional)

Method

1. Season the beef, then brown all over in a casserole in a little oil. Add the cloves and onions and cook for 2-3 minutes, then throw in the carrots, celery, thyme and garlic. Cook for a further 2 minutes, then add the tomato purée and pour in the beef stock to just cover the meat. Stir well, then add the potato and kidney beans and bring the stew to a gentle boil. Simmer until the beef is tender, about 20 minutes.

2. Cook the rice according to packet instructions, adding the coconut milk to the cooking water. Lightly oil 4 small teacups, then pack the rice into them. Invert each teacup on to a plate, to give a moulded mound of rice. Spoon some stew around each mound. Finish with a sprinkle of red chilli if you like things hot and serve with steamed, buttered pumpkin and green beans.

Ingredients

• 4 skinless chicken thigh fillets, trimmed of all fat

• 1 tbsp curry powder

• 100g basmati rice

• 200g tin black or kidney beans , rinsed and drained

SAUCE

• 1 tbsp olive oil

• 1 lime , juiced and zested

• small bunch chives , chopped

• 6 spring onions , finely chopped

• 1 green chilli , seeded and finely chopped

• 1 garlic clove , finely chopped

Method

1. Rub the chicken with the curry powder and season. Grill for 5 minutes each side. Cook the rice and warm the beans.

2. Combine the sauce ingredients (except the lime zest), season and mix in 2 tbsp of boiling water. Leave for 5 minutes and mix.

3. Mix the rice and beans together, top with chicken and pour over sauce. Sprinkle with lime zest to serve.