Golden Fennel Rice

Slice the fennel bulbs (2 large) into chunky wedges. Dice the onion (1). Use a box grater to coarsely grate the carrot (1) and smoked tofu (200 g). Crush the of garlic (3 cloves).

Heat a frying pan over a low/medium heat and add the flaked almonds (30 g), stirring regularly until lightly toasted. Transfer to a bowl for later.

Turn up the heat to medium high and pour in the vegetable oil (3 tbsp). Add the fennel bulbs (2 large) wedges and cook until golden and caramelised, then flip over and cook the other side. Transfer to a plate.

Add a drizzle of [olive oil] and the plant-based butter (50 g) to melt. Cook the onion (1) and carrot (1) until softened. Add the smoked tofu (200 g), of garlic (3 cloves) and ground turmeric (1 tsp), ground ginger (1 tsp), ground coriander (1 tsp), ground cinnamon (0.25 tsp), curry powder (1 tsp), chilli powder (0.25 tsp) and cook for a few minutes. Stir through the basmati rice (250 g) and sultanas (75 g) with a generous seasoning of salt and pepper, mixing everything to coat. Pour over the vegetable stock (250 g) and 400 ml can of coconut milk (1 x). Nestle the fennel bulbs (2 large) wedges over the top, cover the pan and bring everything to simmer for 15 minutes. Take off the heat, keeping the lid on and leave to steam for another 10 minutes until the rice has cooked. Start 15m timer

Pick the parsley (25 g) leaves and finely chop. Juice the lemon (1) and mix with the plant-based yoghurt (100 g) and seasoning. Finish the rice with the parsley (25 g) and scatter over the flaked almonds (30 g). Serve alongside the plant-based yoghurt (100 g). Start 10m timer