Peel and finely slice the onions. Peel and finely grate the garlic cloves. Peel and coarsely grate the carrots. Trim and finely slice the runner beans.

Pour 1 tbsp oil into a large pan and bring it to a high temperature. Slide in the onions and fry for 5-6 mins, stirring occasionally, until golden and caramelised around the edges.

Use a slotted spoon to remove the onions from the pan and transfer to a side plate. Reduce the heat under the pan to medium and add the garlic, 1 tbsp each turmeric, cinnamon, cumin seeds and sugar, and the carrots to the empty pan. Fry for 3 mins, stirring every so often.

Tip in the rice and cover with 1ltr of boiling water. Stir to combine, then pop a lid on the pan and bring to the boil. Reduce to a gentle simmer and cook for 8 mins, then remove from the heat and allow to steam for 5 mins.

Shred the spinach leaves. Drain the lentils through a sieve and give them a good rinse.

Stir the runner beans, spinach, lentils and cooked onions through the rice. Return to a low heat and cook for a further 4-5 mins, stirring occasionally, until the spinach and beans are cooked. Ladle into bowls and serve.

Fancy a little something on the side?^ Transform this one pot into a tabletop spread by serving it alongside a refreshing cucumber, coriander and orange salad. Simply slice a cucumber or two on the angle into thin slices and tumble into a bowl. Toast and crush a tbsp of coriander seeds and stir into a dressing with 1 tbsp oil, the juice from 1 orange and a pinch of salt and pepper. Throw in a few flatbreads and you’ve got yourself a feast.