Almond Crusted Lamb Meatloaf With Spiced Tomato Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 5

Peel and finely dice half your brown onion[s] and finely slice the remaining onion

Peel and finely chop (or grate) your garlic

Using clean hands, combine half of your ras el hanout (save the rest for later!) and the chopped garlic in a large bowl with your mince and diced onion

Season with a pinch of salt and pepper then mix thoroughly until well combined – this is your spiced mince mixture

Shape the spiced mince mixture into loaf[ves]

Add your flaked almonds and cumin seeds to a pestle & mortar and grind until roughly ground

Tip: Don't have a pestle & mortar? Chop roughly instead!

Add the ground almonds & cumin seeds to a plate and fully coat the loaf[ves]

Add the coated loaf[ves] to a tin foil-lined baking tray

Put the tray in the oven for 35-40 min or until the meatloaf[ves] are cooked through – this is your almond crusted meatloaf

Boil a kettle

Meanwhile, rinse your white long grain rice until the water runs clear

Heat a pot with a matching lid over a medium heat with a knob of butter, your sultanas and a pinch of sugar

Once the butter has melted, add the rice with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add the sliced onion and tomato paste with the remaining ras el hanout and a pinch of salt and pepper and cook for 3-4 min or until softened

Once softened, add your cornflour with 150ml [225ml] [300ml] boiled water and cook for a further 2-3 min or until thickened – this is your spiced tomato sauce

Add your spinach to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can then chop it roughly

Stir the chopped spinach through the cooked rice – this is your spinach & sultana rice