This one-pot baked rice is so easy to make and full of nutritious vegetables and warming spices. This recipe is adapted from the BBC Good Food website.

Serves 4.

Ingredients.

1. 2 tablespoons olive oil

2. 50 grams butter

3. 2 onions, thinly sliced (I recommend using ready-chopped frozen onions)

4. Half a butternut squash, deseeded and cut into small chunks (I recommend buying frozen ready-prepared butternut squash)

5. Half a cauliflower cut into small florets, plus any leaves (once again frozen cauliflower works well here)

6. 6 cardamom pods (I omitted these as I didn’t have any)

7. 2 teaspoons cumin seeds

8. 1 teaspoon ground cinnamon

9. Pinch of chilli flakes (optional)

10. 200 grams brown basmati rice, rinsed

11. 1 vegetable stock cube, made up with 750ML boiling water

12. 100 grams fresh or frozen spinach

13. 25 grams toasted flaked almonds.

Method.

1. Pre-heat the oven to 200C/180C fan/gas 6.

2. Heat the oil and butter in an oven-proof casserole or saucepan, then fry the onions gently for 10 minutes, until softened.

3. Add the butternut squash, cauliflower and any leaves and fry for a further 5 minutes.

4. Stir in the spices, rice and stock.

5. Cover with a lid, then bake for 30 minutes.

7. Remove from the oven and leave to stand for 10 minutes.

8. Stir through the spinach and serve topped with the flaked almonds. I also topped mine with some plain natural yogurt, another good way to add some beneficial probiotics into my daily diet.

9. This is delicious served on its own or you can serve it with any fish or meat of your choice.