Serves 4

Preparation: 10 mins

Cooking Time:  30 mins

Ingredients:

200g/8oz basmati rice

1 - 2 tablespoons sunflower oil

1 large onion, peeled and chopped

2 garlic cloves, peeled and chopped

1 thumb size piece of ginger, peeled and grated

1 whole cloves

1 cinnamon stick

2 cardomom pods, cracked

1 tsp medium curry powder

50g/20z frozen peas

50g/20z frozen sweetcorn

50g/20z flaked almonds

375ml chicken stock

AND THIS IS WHAT YOU DO….

1.    Heat the oven to 160C fan,  rinse and soak the rice for ten minutes.

2.    Heat a large ovenproof saucepan, add the oil, then the onion, garlic and ginger.  Cook on low heat until the onion is softened.

3.    Add the cloves, cinnamon and cardamom pods and cook for a further 2 minutes, then stir.

4.    Drain the rice and add it to the saucepan.  Stir so that the rice is coated in the oil and spices.  Add the peas, sweetcorn and half the flaked almonds, if using.  Pour over the stock and stir.

5.    Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 minutes or until the rice is cooked through.  Remove from the oven, scatter with the remaining almonds and serve.