Fill your kettle and boil it. Tip the rice into a sieve, rinse well under cold water, then set aside to drain.

Peel and finely chop the onion. Put a medium pan on a medium heat and add ½ tbsp oil and the onion. Season with a pinch of salt and fry, stirring often, for 5 mins till the onion has softened a little and started to brown.

While the onion fries, pat the minute steaks dry with kitchen paper, then pop them on a plate. Drizzle over ½ tbsp olive oil and dust over 1 tbsp of the tikka masala spice mix and a pinch of salt. Rub the oil and spices all over the steaks to coat them, then set aside.

Stir 1 tbsp tikka masala spice mix into the onion, and tip in the raisins. Cook, stirring, for 1 min. Stir the rice into the spiced onion and raisins. Pour in 300ml boiling water. Pop a lid on the pan, bring to the boil, then turn the heat right down and very gently simmer for 8 mins till the rice has absorbed all the water and become tender.

When the rice has 3-4 mins left to go, put a frying pan on a high heat to warm up. You want it to be smoking hot. When the rice has absorbed all the water, fork the baby leaf spinach into it. Pop the lid back on and set aside for 5 mins to steam the rice and spinach and finish cooking them.

The frying pan should be smoking hot by now. Lay the steaks in the pan and cook for 30 secs- 1 min on each side, depending on how well done you like your steaks. Lift them out of the pan and set aside on a plate, loosely covered with foil, to rest for 1-2 mins. When rested, slice the steaks.

Fluff the rice with a fork, taste it and stir in a little more salt if you think it needs it. Divide the spinach pilaf between 2 warm plates. Top with the steak slices and serve dolloped with the Greek style yogurt.