- 1 leek, finely sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 500ml vegetable stock
- 300g basmati rice
- 500g cod or haddock fillet, skinned and cut into large chunks
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- handful parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- finely grated zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Put the leek in a large microwave dish with 4 tbsp of the stock. Cover the dish with cling film, pierce the film with a knife, then microwave on High for 5 mins.
Uncover the dish, then stir the rice and remaining stock into the leek. Re-cover with cling film, pierce and microwave on High for another 10 mins, stirring halfway through until the rice is very nearly cooked.
Gently stir in the fish chunks, cover the dish with cling film again, then pierce and cook for a further 5 mins until the fish flakes easily and the rice is tender. Stir in the parsley, lemon zest and juice. Leave to stand for 2 mins before serving.
Make it on the hobTo make on the hob, fry the leek in oil; add the rice and stock. Simmer, covered, for 10 mins or until most of the liquid is absorbed. Add fish, leave off heat for 5 mins, covered, until the rice is fluffy and fish cooked.