Spiced Nigerian-Style Beef & Pepper With Rice

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

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

Once the beef has had 40 min, add your white long grain rice to a pot with a lid 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

Once done, remove from the heat and set aside (lid on) to steam until serving

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