Chicken and peas and rice and herbs

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A mucked about with Leon recipe.

Served 3.5

1 dessert spoon butter

1 onion chopped

3 cloves garlic, crushed

400g diced chicken (breast or leg)

1.5 mugs brown basmati rice

1 low salt stock cube

3 mugs of water

A couple of handfuls of peas or broad beans

A handful each of basil leaves and mint leaves, chopped

Large handful of grated parmesan – be generous with the cheese and the herbs

Salt to taste

Saute the onion and garlic in the butter, add the chicken and brown. Stir the rice through, coating it in buttery garlicy onion. Then crumble in the stock cube, add the water and bring to the boil, putting on a lid and cooking it on a very low heat till the water’s absorbed. (I put it in the bottom of the Aga simmering oven for 45 minutes.)

Meanwhile, your toddler can sprint in circles like a caged monkey and walk backwards with a smug look on his face.

Five minutes before the end of the cooking time, add the peas or beans. When it’s done, stir through the cheese and herbs, season a bit more if neccessary, and serve.

But where’s my brilliant eater gone? Unless I hide every morsel in the centre of a raspberry, I fear Bert will never eat a rounded meal again.

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