First, start with your veg. Dice the onion, red pepper, courgette, and tomatoes. Grate half of your garlic cloves and grate and slice one lemon.

Using a large wide cast iron pan, heat up a large glug of oil and add in the onion. Cook on medium-high heat for 10 mins until caramelised and golden.

Add in the red pepper, courgette, smoked paprika, and your grated garlic. Give it a good mix. Continue cooking for 4 mins until the vegetables are softened and have some colour on them.

Add in the diced tomatoes and cook for another 5 mins.

Pour in the vegetable stock and generously season with salt.

Pour in the rice and give it one stir, make sure not to stir more than once because it will release the starch and make the rice stodgy.

Cook on the highest heat for 10 mins.

Meanwhile, finely chop the parsley.

Lower the heat to medium, put a lid on your pot, and cook for a further 5 mins.

Lower the heat to the lowest and cook for 10-15 mins, until you hear the rice starting to sizzle and crackle.

Turn off the heat and allow it to rest for 5 mins with the lid on.

Blitz up the remaining garlic with a large pinch of salt in a food processor. Once it’s a smooth paste slowly drizzle in the olive oil to form an extremely garlicky sauce. Mix this with the coconut yoghurt. While you're doing that, toast your flaked almonds in a dry frying pan.

Top the rice with parsley, flaked almonds, and a few generous dollops of the garlicky yoghurt. Finally, sprinkle over the lemon zest and serve with lemon wedges.