2 leeks, thickly sliced and washed to remove any grit
8 rashers smoked bacon, chopped
350g/12oz pumpkin flesh, cut into chunks (or use butternut squash)
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.