Cuban Picadillo With Brown Rice

Top, tail, peel and dice the carrot[s]

Peel and finely chop the brown onion[s] and peel and finely chop (or grate) the garlic

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

Once hot, add the chopped carrot, onion and garlic and cook for 3-4 min or until starting to soften

Meanwhile, boil a kettle

Peel and chop the potatoes into bite-sized pieces

Once the vegetables are starting to soften, add the beef mince and chopped potato to the pan and cook for 3-4 min or until the beef is browned all over, breaking it up with a wooden spoon as you go

Once browned, add the dried oregano and ground cumin and cook for 2-3 min further or until fragrant

Dissolve the Knorr beef stock cube[s] and tomato paste in 550ml [1L] boiled water

Chop the baby plum tomatoes in half

Chop the capers and sultanas roughly

Once the beef has browned, add the stock, chopped tomatoes, capers and sultanas with a pinch of salt and pepper to the pan

Bring to the boil over a high heat, once boiling, reduce the heat to medium and cook for an initial 15 min

After 15 min, cook, covered for a further 5 min until the stew has thickened and the potatoes are fork-tender - this is your Cuban picadillo

Whilst the stew is cooking, rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it is tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Chop the coriander roughly, including the stalks