Lentil and Cashew Biriyani

Wash, trim and finely slice the leeks (make sure to any remove grit between the leaves). Heat a very large pan with a lid over a low heat with a drizzle of olive oil. Once hot, add the leeks with a pinch of salt and cook for 8-10 min or until softened.

Meanwhile, rinse and drain the lentils in a colander. Trim and roughly chop the green beans. Peel and mince the garlic. Split the cardamom pods open with the back of a knife.

Add half of the garlic (reserve the rest for the chutney), turmeric, cardamom pods and cinnamon stick to the leeks and fry for 1 min. Add the rice, vegetable stock cube, saffron, raisins, lentils, measured water and beans to the pan. Cover with a lid and simmer over a low heat for 15 min until the water is absorbed and the rice is tender.

Meanwhile, toast the cashew nuts in a hot, dry pan for 2 min or until starting to colour. Set aside.

Peel and mince the ginger (tip: use a spoon to peel the ginger). Wash and roughly chop the coriander. Chop the chilli (spicy!) roughly.

Add the ginger, remaining garlic, coriander, chilli (spicy!), rice vinegar, sugar, olive, oil, salt and a splash of cold water to a food processor. Blitz until smooth. Fold the toasted cashew nuts into the ready biriyani and serve it with the chutney drizzled over the top.