Braised rice with chicken leftovers, mushrooms and courgettes (serves 4)

INGREDIENTS

1 x large onion, peeled and chopped (approx 200g)

10 x mushrooms, wiped and sliced (approx 100g)

1 x bay leaf

4 x rashers of bacon, cut into finger size pieces (approx 150g)

1 x courgette, cut into four lengthways (remove the seeds then slice at an angle across each length)

2 x cloves of garlic, finely chopped

400g approx of leftover cooked chicken meat, diced

2 x teaspoon dried sage

2 x cups long grain rice

1 x litre chicken stock

2 x good tablespoons olive oil

Ground black pepper

METHOD

1.    Heat the olive oil in a large frying pan, cook the onions and garlic until soft.

2.    Add the chopped mushrooms and cook until lightly browned.

3.    Add the bacon strips and cook until golden brown then add the rice and sage. Mix all ingredients together.

4.    Pour the hot chicken stock over the rice and cook for five minutes.

5.    Stir the chicken pieces into the rice mixture and cook for three minutes.

6.    While the chicken is cooking, in a clean pan heat one tablespoon of olive oil and cook the courgettes for two minutes. Season with ground black pepper then add to the rice and mix together.

7.    To finish the dish, add a squeeze of fresh lemon juice - there’s normally a piece of fresh lemon in the fridge.

8.    You could add chopped basil, parsley or tarragon if you have some left over, and also a few spoons of cream or crème fresh. I always find there is some left in the bottom of a carton (which would otherwise normally end up in the bin)

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