Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the beef mince and cook for 5–6 minutes, breaking it up with a wooden spoon, until browned.

Add the red onion and pepper and cook for another 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds.

Add the cumin, smoked paprika, chilli powder, oregano and tomato purée. Stir well and cook for 1 minute to coat the beef and vegetables in the spices.

Pour in the chopped tomatoes and beef stock, then add the kidney beans and orzo. Stir thoroughly and bring to a gentle simmer.

Cook uncovered for 10–12 minutes, stirring regularly to prevent the orzo sticking to the bottom of the pan. Add a splash of water if it becomes too thick before the orzo is tender.

Once the orzo is cooked, reduce the heat to low. Stir through 40g of the cheddar until melted. Remove the pan from the heat and leave it for 2 minutes before stirring through the Greek yoghurt. Season with salt and black pepper to taste.

Divide between bowls and scatter over the remaining cheddar and fresh coriander, if using.