GARDENERS’ QUESTION TIME PILAU

Pixie

300g basmati rice

200g broad beans

450ml hot vegetable stock

2 tablespoons rapeseed oil

1 teaspoon cumin seeds

4cm cinnamon stick

2 large onions, finely sliced 3cm ginger, peeled and grated 4 cloves of garlic, crushed

2 green finger chillies, finely sliced

400g broccoli florets, 4cm across

200g courgettes, sliced

200g peas (fresh or defrosted)

1 teaspoon ground black pepper

11⁄3 teaspoons salt (or to taste)

10g fresh dill

10g fresh mint leaves

Lemon wedges, to serve

Wash the rice in a few changes of cold water until the water runs clear, then leave to soak for 20 minutes, or in warm water for 10 minutes if you can’t wait that long.

In the meantime, remove the beans from their pods and place in a pan. Cover briefly with boiling water, then drain and place in a pan of cold water. Squeeze each one gently to remove its thick outer skin.

When the rice has soaked, make up the vegetable stock and pour into a deep lidded saucepan. Drain the rice, then add to the stock and bring to the boil. Cook for 2 minutes, then cover with the lid, turn the heat down and simmer for 10 minutes. Turn the heat off and leave to rest and steam.

Put the oil into a large lidded pan over a medium heat and, when hot, add the cumin seeds and cinnamon stick. Leave to sizzle until fragrant, then add the onions. Cook for 6 to 8 minutes, until the onions are translucent and softening but not yet coloured, then add the ginger, garlic and green chillies and cook for another 5 minutes, stirring occasionally.

Add the broccoli florets to the pan, stir to mix, then add 5 tablespoons of water and cover immediately so the broccoli can steam through. After 2 minutes add the courgettes and a couple more tablespoons of water, and after another couple of minutes add the broad beans, peas, black pepper and salt. Cook for another minute or two, then take the mixture off the heat and fold in the rice. You might need to delicately break up the clumps of rice using your hands.

Once the greens and rice are mixed, check the salt, then transfer to a serving dish. Tear up the herbs and sprinkle over. Serve with wedges of lemon and yoghurt or a raita.

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