Spicy Cumin Lamb With Sesame Smashed Cucumber & Brown Rice

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

Cut your cucumber in half lengthways

Bash the halved cucumber with a rolling pin then slice into bite-sized chunks – this is your smashed cucumber

Combine the smashed cucumber and your rice vinegar in a small bowl with your toasted sesame seeds, half your chilli flakes (can't handle the heat? Go easy!), a pinch of salt, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a little drizzle of olive oil

Give everything a good mix up and set aside – this is your sesame smashed cucumber

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

Once hot, add your mince and cornflour to the pan and cook for 4-5 min or until beginning to brown, breaking it up with a wooden spoon as you go

Meanwhile, trim, then slice your spring onion[s] in half lengthways, then chop roughly

Peel and chop (or grate) your garlic

Once the lamb has started to brown, add the chopped spring onion to the pan with the chopped garlic, ground cumin, tomato paste and the remaining chilli flakes (not a fan of spice? Just add a little!)

Season with a pinch of salt and cook for a further 2-3 min or until fragrant

Once fragrant, add your gluten free soy sauce to the pan and give everything a good mix up

Cook for a further 1-2 min or until everything is fully combined and the lamb is cooked through (no pink meat!) – this is your spicy cumin lamb

Drain the sesame smashed cucumber, reserving the pickling liquid