Merguez sausages add some mild spice to this baked basmati rice dish with nuts and mint, but leave them off if you want to make it vegetarian
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Roasted pepper & harissa sauce
Drain a 290g jar chargrilled red peppers, reserving 1 tbsp of the oil. Fry 1 crushed fat garlic clove in the oil for 1 min, then add 2 heaped tbsp sundried tomato paste and 1 heaped tbsp rose harissa paste (I used Belazu). Tip in the peppers, a 400g can plum tomatoes and a third of a can of water. Simmer for 10 mins, then blend with a stick blender or processor, leaving a little texture. Season to taste.