The original recipe includes a pickle made with gherkins , onion and parsley – but we are not gherkin or parsley fans so I left that out.

Ingredients (serves 4)

For the rice
1 mug (300g) of 10-minute wholegrain or basmati rice
1/2 bunch fresh thyme
200g baby spinach

For the stroganoff

300g mixed mushrooms (I used chestnut and mini portobello)
Olive oil
3 cloves of garlic
2 x 200g sirloin steaks, fat removed
1 heaped tsp sweet paprika
Zest of 1 lemon
1 swig of brandy
4 heaped tbsp fat-free natural yoghurt
1 swig of semi-skimmed milk

Method

1. Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of salt and pepper into a medium sized pan and put the lid on, stirring occasionally.

2. Tear or slice the mushrooms into a frying pan with 2 tablespoons of oil, then squash the unpeeled garlic through a garlic crusher and add to the pan.

3. Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and lemon zest. Tip the mushrooms onto a plate and add two more tablespoons of oil to the pan along with the steak, turning when golden.

4. Add the spinach to the rice pan and replace the lid. Add the brandy to the steak (carefully light it with a match if you want to, letting the flames subside) and then return the mushrooms to the pan. Add the yoghurt and milk and bring to the boil.

5. Plate up the rice and spinach before adding the stroganoff on top. Enjoy!

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