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.