Crispy Harissa Lean Beef Tomatoey Orzo & Bean Bowl

Boil half a kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Peel and slice your red onion[s] finely

Heat a large pot with a matching lid over a medium heat with a drizzle of olive oil

Once hot, add the sliced onion and chopped pepper and cook for 5-6 min or until slightly softened

Trim, then slice your spring onion[s]

Once the pepper and onion are slightly softened, add your ground smoked paprika and tomato paste to the pot and cook for 30 secs or until fragrant

Once fragrant, add your orzo and cannellini beans (no need to drain!) with all the bean water and give everything a good mix up

Add 250ml [375ml] [425ml] boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 min or until cooked through

Tip: Stir the orzo occasionally to stop it from sticking

Once cooked, add your beef stock mix with a generous pinch of salt and 1/2 tsp [3/4 tsp] [1 tsp] sugar and leave to stand for 2-3 min for the flavours to develop – this is your tomatoey beans and orzo

Whilst the orzo is cooking, heat a large, wide-based pan (preferably non-stick) over a high heat with a little drizzle of vegetable oil

Once hot, add your mince with a pinch of salt and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Once beginning to brown, add 1 tsp [1 1/2 tsp] [2 tsp] flour, give everything a good mix up, and cook for a further 4 min or until golden and crisp

Once crisp, remove from the heat and add your harissa paste (can't handle the heat? Go easy!) and stir everything together – this is your crispy harissa mince