Peruvian rice-covered minced beef (Arroz tapado)

1. For the rice, fry the crushed garlic in the oil for 1 minute, add the rice, pour in the water, salt and cook, covered, over low heat for 18 minutes.

2. Hard-boil the eggs for 10 minutes, peel and dice.

3. For the filling, soften the finely chopped onion in the oil for 6 minutes, add the crushed garlic and ají panca paste, then the minced beef and brown it, breaking it up.

4. Add the grated tomatoes and cumin, season with salt and pepper and cook for 10 minutes until thick; off the heat, stir in the raisins, sliced olives and diced egg.

5. Oil a small bowl or cup, line the bottom and sides with some of the rice, pile the filling in the middle and cover with rice (this is the "tapado", the covered part); press down and turn out onto a plate. Make all four portions this way.

6. Serve with a fried egg or with salsa criolla and fried plantain.

Tip: The sweet-savoury pairing of raisins and olives is a colonial legacy of Peruvian cooking – the same meat filling goes into papas rellenas and empanadas.