Brown rice with vegetables

Step 1: Mix 1 large green capsicum (bell pepper) with 2 tsp ginger paste, 2 tsp green chilli paste, 3 tsp white vinegar, ½ tsp red chilli powder and 1 tsp cumin seeds and leave to marinate for 20 minutes.

Step 2: Heat 2 tbsp oil in a heavy pan, add 2 tsp sugar and stir over a medium heat until the sugar melts and turns dark brown. Watch it closely: a few seconds too long and it burns.

Step 3: Add 2 cinnamon sticks, 2 cloves, the drained 7 oz basmati rice, 2 ½ cups water and 1 tsp salt (take care, it will splutter). Cover and cook on a low heat until the rice is tender but still firm and the water is absorbed.

Step 4: Spread the rice out to cool so the grains stay separate.

Step 5: Heat 2 tbsp oil in a wide pan and sauté 1 large onion until brown.

Step 6: Add the marinated capsicum, 10 ½ oz mixed vegetables (french beans, potatoes, carrots, peas, cauliflower), 2 tsp chilli sauce, 4 tbsp tomato ketchup and ½ tsp salt. Cook for 2 minutes and take off the heat.

Step 7: Heat the oven to 350°F. Spread half the rice in a greased baking dish, spread the vegetable mixture over it and top with the remaining rice. Scatter over 1 onion, sliced into rings and fried crisp.

Step 8: Cover with foil and bake for 20 minutes. Serve hot.