- 2 leeks, thickly sliced and washed to remove any grit
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 8 rashers smoked bacon, chopped
- 350g/12oz pumpkin flesh, cut into chunks (or use butternut squash)
Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…
- 50g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1 chicken stock cube
- 250g long grain rice
Hubble. Toss the leeks, bacon and pumpkin together in a large microwaveable bowl. Dot the butter on top and cover the bowl with cling film or a plate. Pierce the cling film a couple of times if using and microwave on High for 5 minutes until everything’s hot and starting to cook.
Bubble. While the veg is cooking, bring a kettleful of water to the boil and make 700ml/11⁄4 pints stock using the cube. Carefully remove the bowl from the microwave and uncover, watching out for the hot steam. Tip in the rice and season with salt and pepper, then pour in the stock and stir to mix.
Worth the trouble. Cover the bowl with a fresh piece of cling film or the same plate and microwave on High for 10 minutes. Uncover and give it a stir, then microwave for 5-10 minutes until the rice is cooked. Leave to stand for 5 minutes before giving everything a final stir. Serve scooped straight from the bowl.