Put a large pot of water on to boil, crumbling a chicken stock cube in the water

Rinse the rice and lentils in a sieve

Put them into the water and bring to the boil, then cook for 30 minutes

Meanwhile, put the chorizo in a dry skillet and fry until it's crispy and the smoky, orange oil coats the pan

Scoop out the chorizo to a bowl and add the onion to the skillet

Fry the onion for 5 minutes until soft and browned, then add the garlic and cook for a further minute

Add the curry powder to the onion and garlic and season with salt and pepper. Cook for another minute or two

Drain the rice and lentils then mix them into the onion mixture, along with the chorizo, olive oil and spinach leaves (if using...you can wilt/cook them by keeping the skillet on the heat for 30 seconds or so)

Stir everything together then transfer to a bowl, allow to cool slightly before covering with plastic wrap and refrigerating for at least two hours

Serve cold.