Chicken, leek & blue cheese pilaf

Tip the rice true into a astronomical pan with 600ml water, the bouillon powder and bay. Duvet, elevate to the boil, then decrease the warmth and simmer for 20 mins. When the rice has been cooking for 10 mins, heat the oil in a astronomical frying pan or wok, and toddle-fry the chicken for a couple of minutes over a medium-high heat unless right cooked. Remove from the pan, then fry the leek unless beginning to colour. Add the courgette, toddle-fry for a couple of minutes more, then add the peas.

When the rice is cooked, tip it into the vegetables along side any liquid from the pan. Return the chicken to the pan or wok, then duvet and cook for 5 mins more. Scamper in the walnuts and cheese, and succor hot.