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Available for over a year

If you have leftover cooked basmati rice in the fridge, and a few veggies that need using up then this is what you should do. Let’s bring a little springtime early seeing as its March and liven up our food with some flavoursome ingredients and one being very seasonal that isn’t around for very long, Wild Garlic. I’m highlighting the leaves but also a little if you have pesto too to give it that ultimate garlicky taste and green colour. This can be great as a side to chicken thighs, a piece of fish, or even adding prawns to it will be nice too or simply just eating it as it is. Recipe: Serves 2 * 2 tbsp. of rapeseed oil * Roughly 200/250g of cooked white basmati rice, cooled * A good few leaves of spring greens shredded * 1 leek halved and shredded * A handful of sugar snap peas chopped thinly * A good handful of wild garlic leaves snapped into half * A handful of petit poi’s (frozen, then defrosted) * A 1/4 of a chicken stock gel pot or vegetable if you want to * A good pinch of good sea salt * A tbsp. of wild garlic pesto only if needed if you want more of that garlicky taste * A handful of flat leaf parsley chopped NB if you can’t get wild garlic or the pesto substitute for spinach and normal fresh garlic and if required some basil pesto. But if you can get the wild garlic ingredients ... it’s so much better! Method: * In a frying pan or wok, on a moderate heat fry off your spring greens first in the rapeseed oil for a few minutes until starting to colour really green. * Add in your sugar snaps and stir for a couple of minutes too. * pop in your leeks and create a space in the middle of the pan. In that space add the chicken stock and then stir through. * After a couple of minutes add in your wild garlic and cook until starting to wilt. * Then add your peas, pesto and sea salt to season if needed. * Finish with parsley and serve.