Beef Chapli Kebabs, Saffron Rice & Herby Raita

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then peel and roughly chop the ginger and garlic

Add both to a food processor and blitz until finely chopped, then add half to a large bowl and set aside

Strip the mint leaves from their stems and discard the stems

Add the mint leaves, coriander (including the stalks) and a pinch of salt to the food processor with a splash of water and blitz again for 10-15 secs or until paste-like

Add the coriander & mint paste to a bowl with the natural yogurt and give everything a good mix up – this is your herby raita

Peel and roughly chop 1/2 [1] red onion (you'll use the rest later!) into large bite-sized pieces

Add the chopped onion to the food processor with the beef mince and blitz for 10-20 secs or until the mixture starts to come together

Add the beef and onion mix to the bowl with the garlic & ginger

Add the egg, panko breadcrumbs, ground cumin, garam masala and a generous pinch of salt and black pepper

Give everything a really good mix up then shape the mixture into 6 [12] patties

Add the patties to a baking tray lined with non-stick baking paper and drizzle with vegetable oil – these are your beef chapli kebabs

Put into the oven for 15 min or until cooked through (no pink meat!)

Heat a pot with a matching lid over a medium heat with a knob of butter and let it melt

Once melted, gently stir in the basmati rice and saffron then add 300ml [500ml] water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked – this is your saffron rice

Meanwhile, chop the tomato[es] into wedges

Peel and finely slice the remaining onion

Add the chopped tomatoes and sliced onion to a bowl with a drizzle of olive oil and a generous pinch of salt and pepper – this is your red onion & tomato salad

Once the saffron rice has cooked, season with a generous pinch of salt and fluff up with a fork