A quick, easy dish which is full of fragrant flavours. The rice cooks in all the spices absorbing all the deliciousness and it all cooks in one pot so there’s even less washing up!!

Serves 4

4-6 good-quality sausages or 400g lean pork mince and seasoning
Low calorie cooking spray
½ onion, chopped
2 garlic cloves, crushed
2 tsp each ground cumin and coriander
140g long grain rice
700ml vegetable stock
400g can chopped tomato
100 g roasted red peppers, sliced
½ small bunch coriander, leaves picked

Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a golf ball.
or
Put the pork mince into a bowl, season with salt and pepper and roll into golf ball sized meatballs, chill for at least 1/2 hour.

Spray the oil onto a large non-stick saucepan, then brown the meatballs well on all sides until cooked – you might need to do this in batches and you may need to turn up the heat to get them really nicely browned. Set the meatballs aside and drain off the excess fat.

Reduce the heat (you may want to give the pan another quick spray) and add the onion and garlic to the pan. Cook for 5 mins until the onion is translucent and the garlic is fragrant, Stir in the spices and rice, then cook for another min stirring continuously to coat the rice with all the spices.

Slowly add the stock and tomatoes and bring to a simmer, scraping up any gooey bits from the bottom of the pan (that’s where all the best bits of flavour are). Simmer for 10 mins and until the rice is just cooked,

Stir in the peppers and then the meatballs with some seasoning, leave to cook for another 3-5 minutes to warm the meatballs through. Ladle into bowls, scatter with coriander and serve with green vegetables and a wholemeal roll to mop up all the juices.