One-pot lamb pilaf with dill

1. Heat a large non-stick frying or sauté pan and brown the meatballs and onion for 10 minutes, stirring occasionally. Spoon out any excess fat.

2. Stir in the basmati rice, spices, raisins and 1 tbsp of the almonds. Cook for 2 minutes then pour in 350ml cold water and season. Bring to the boil, stir once then lower the heat. Scatter the beans over the top. Cover and simmer for 10 minutes until the liquid is absorbed.

3. Take the pan from the heat and leave covered and undisturbed for 10 minutes. Squeeze in the juice of half a lemon and scatter with the remaining almonds and most of the dill. Fluff the pilaf with a fork. Serve with the remaining dill and lemon cut into wedges to squeeze over.

Cook’s tip This recipe works well as a packed lunch, either hot (rice needs to be reheated very thoroughly) or cold. Save leftovers by covering and chilling once cool enough (ideally within 1 hour) for up to 24 hours.