Serve the pilaf with your favourite spicy chutney. My pickle of the moment is Manoraj Indian-style lemon pickle.

lemon juice, coriander and mint and season well. Blend in a food processor until fairly smooth, then mix with the vegetables and leave to marinate. Drain the rice and cook in a saucepan of boiling ...

We enjoyed this dish with a simple fennel pilaf (easy to pop in the oven alongside your lamb), herbed yoghurt, and lemon slices. The pilaf is perfect for soaking up all the juicy flavours ...