Sticky Lean Beef Mince Chilli Burritos With Lime Yoghurt

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 pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your lean beef mince with a generous pinch of salt and cook for 4-5 min or until browned, breaking it up with a wooden spoon as you go

While the mince is cooking, chop your tomato[es] finely

Chop your lime[s] in half

Combine the juice of half your lime with your natural yoghurt and a drizzle of olive oil in a small bowl

Season with a pinch of salt and pepper – this is your lime yoghurt

Once the beef has browned, add your ground smoked paprika, ground cumin and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1 min or until fragrant

Add your honey and cook for 2-3 min or until the beef becomes crispy, sticky and cooked through (no pink meat!) – this is your sticky lean beef mince chilli

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through

Wash your lettuce, then pat dry with kitchen paper and shred it finely

Grate your cheddar cheese

Cut the remaining lime into 1 wedge per person

Fluff the brown rice with a fork and season with a pinch of salt