Peel and finely chop the onion. Dice the tomatoes. Put a deep frying pan or wok on a medium heat and add 1 tbsp olive oil, the onion and tomatoes. Season with a pinch of salt and pepper. Cook, stirring often, for 5 mins till the veg are glossy and starting to soften.

While the veg fry, halve the green pepper, scoop out the seeds and white pith. Roughly chop the pepper. Peel and grate or crush the garlic. Finely chop the parsley stalks (keep the leaves for later).

Add the pepper, garlic and parsley stalks to the pan. Fry, stirring often, for 1-2 mins till the pan smells sweet and aromatic.

Stir in 2 tsp smoked paprika and 1 tsp turmeric. Crumble in the vegetable stock cube. Tip in the rice and stir well to mix everything together. Add 750ml boiling water, stir then pop on a lid (or use a baking tray if you don’t have a lid). Bring up to the boil, then turn the heat down low and gently cook for 15-20 mins, stirring a few times, till the rice is tender and has absorbed all the water.

While the rice simmers, roughly chop the parsley leaves. Tip the flaked almonds into a separate, dry frying pan and toast for 1-2 mins.

Taste the rice and add a pinch more salt and pepper if you think it needs it. Spoon the rice into 2 warm bowls, top with the chopped parsley and toasted almonds and serve.