Spiced Nigerian-Style Beef & Pepper With Brown Rice

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Rinse your 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 20-25 min or until it's tender with a slight bite

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

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat, once hot, add your diced beef to the dish with a pinch of salt and cook for 5-6 min or until browned all over

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Whilst the beef is browning, peel and chop your brown onion[s] into wedges

Cut your pepper[s] in half (scrape the seeds and pith out with a teaspoon)

Chop half the pepper[s] into bite-sized chunks, then chop half your tomato[es] into bite-sized pieces (you'll use the rest later!)

Dissolve your chicken stock mix in 475ml [600ml] [800ml] boiled water

Add your ginger & garlic paste, tomato paste and a generous pinch of salt and pepper

Stir it all together – this is your tomato stock

Once the beef has browned, add the chopped pepper, chopped tomato, onion wedges, your curry powder, ground paprika, bay leaf[ves] and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up

Add the tomato stock and bring to the boil over a high heat

Once boiling, cover the dish with a lid and put in the oven for 1 hour or until the sauce has thickened and the beef is cooked through – this is your Nigerian-style beef & pepper

While the beef is in the oven, cut the remaining pepper into thin strips

Chop the remaining tomato finely

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

Once hot, add the sliced pepper and tomato

Cook for 5-6 min or until softening, then add your ground turmeric, a splash of cold water and a pinch of salt and sugar

Cook for a final 3-4 min – this is your turmeric pepper chutney