1

Cooking

Fry the leeks in a small dash of olive oil for a few minutes until they start to brown.

2

Add the onions and mince and fry until everything is browned. Ensure you keep stirring to prevent the leeks catching and burning.

3

Add the rice and stir together for a few minutes ensuring the rice is well blended and coated in any juices.

4

Add the lamb stock, salt and pepper. Give it a good stir and leave it to come to the boil. Leave to boil for 2 minutes.

5

Baking

Pour the mixture into a large baking tray, place on the bottom self of a preheated oven at 180 degrees. Leave to bake for up to 1 hour. The dish is ready when all the liquid is evaporated and the rice is soft.

6

Serving

Once cooked turn off the oven and keeping the door open leave the leek and rice bake to cool for 10 minutes before serving.