Fill and boil your kettle. Peel and finely chop the onion. Halve the red pepper, scoop out the seeds and white pith, and chop the pepper to match the onion. Roughly chop the dates. Peel and finely chop, grate or crush the garlic.

Put a large pan on a medium heat. Tip in the flaked almonds and toast, stirring often, for 2 mins till the almonds are golden brown all over. Tip them into a bowl and set aside.

Pour 1 tbsp olive oil to the pan and add the onion and red pepper. Season with a pinch of salt and pepper. Cook, stirring often, for 6-8 mins till the veg are glossy and starting to soften.

Add the bay leaf to the pan, along with the lamb mince. Use a wooden spoon to break up the lamb into small lumps. Fry, stirring often, for 5-6 mins.

Add the garlic, dried dates and half the toasted flaked almonds to the pan. Add 1-2 tsp chilli spice mix (it's very spicy, so use as much or as little as you prefer). Cook and stir for 1 min.

Tip in the rice and give the pan a good stir to mix everything together. Pour in 300ml boiling water. Pop a lid on the pan, bring to the boil, then turn the heat down and simmer for 10 mins till the rice has absorbed the water and become tender.

When the rice is cooked, take the pan off the heat. Add the baby leaf spinach to the pan, pop the lid back on and set aside to steam for 5 mins – this will finish cooking the rice and wilt the spinach. After 5 mins, fork the spinach through the rice. Taste the pilaf and add a pinch of salt or pepper if you think it needs it.

Divide the pilaf between 2 warm plates. Top with the remaining toasted almonds and serve.