Brown sugar and rum Beef Shakshuka

Prep everything first: chop the aromatics, measure the brown sugar and rum elements, and pat the beef dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the beef. Fry until deeply crisp and golden, then drain on paper and season straight away.

Stir in the allspice and the rest of the brown sugar and rum flavours, letting them cook out for a minute until fragrant.

Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.