Fajita Traybake

Swap the dried herbs and spices for a shop-bought fajita spice mix, if you like. If you don’t fancy rice, serve inside warm wholemeal tortillas instead.

Hands-on time 20min, plus marinating. Cooking time

about 40min. Serves 4 400g beef rump steaks, about 2, excess fat trimmed 1tbsp sweet smoked paprika 2tsp ground cumin

1tsp garlic powder/granules 1tsp ground coriander Juice 2 limes

2 onions, finely sliced 2 mixed-colour peppers, deseeded and finely sliced 2tsp vegetable oil

4 large ripe tomatoes, roughly chopped

2 x 250g pouches microwave brown basmati rice

2tbsp soured cream Large handful coriander, roughly chopped, to serve

Slice the beef across the grain into ¾cm-thick strips

and mix in a non-metallic bowl with the spices, lime juice and 1tsp fine salt. Cover and chill for at least 30min (up to 6hr).

2 Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin or ovenproof serving dish, mix the onions, peppers, oil and plenty of seasoning and cook in oven for 15min, until starting to soften. Stir in marinated beef and tomatoes, spreading to level. Return to oven for 15min.

3 Remove tin/dish from oven and stir through the rice, breaking up any clumps with a fork. Return to oven for 5-10min, until rice is piping hot. Dollop over soured cream and sprinkle over coriander to serve. PER SERVING 422cals, 29g protein, 11g fat (3g saturates), 50g carbs (11g total sugars), 6g fibre