Cuban-Style Picadillo: Beef Stew and Cauliflower Rice

Peel and finely chop the red onion. Peel and mince the garlic. Deseed and finely chop the green pepper. Peel and chop the potatoes into small bite-sized pieces.

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the onion and garlic and fry for 2 min or until softened. Add the beef mince with a pinch of salt and pepper and fry for 5-7 min until browned. Add the green pepper, cumin, oregano and a pinch of chilli flakes (spicy!). Fry for 2-3 min further.

Meanwhile, chop the green olives in half. Add the green olives to the beef mince with the potatoes, golden raisins, tomato passata, measured water, and bay leaves. Add salt and pepper. Simmer, covered, for 12-15 min until the sauce has thickened and the potatoes are cooked through.

Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a separate large pan over a medium-high heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and fry for 5-7 min.

Meanwhile, slice the lime into wedges. Chop the cucumber into half moons. Chop the cherry tomatoes in quarters. Pick and finely chop the coriander leaves. In a bowl, combine the cucumber, cherry tomatoes, coriander and a squeeze of lime juice. Season with a pinch of salt and mix well.

Divide the cauliflower rice and beef stew between plates. Serve the cucumber and cherry tomato salad alongside. Garnish with the remaining lime wedges.