At a recent get-together at home David D brought along his rice salad which was an immediate hit with everyone, slightly spicy and fruity.

Ingredients

Serves 4-6

• 225g (8 oz) Basmati rice
• 1 tsp salt
• 1 tsp turmeric
• Olive oil
• 1 onion, chopped
• 115g (4 oz) mushrooms, sliced
• 1 tsp garam masala
• 5 cardamom pods, remove the seeds and grind to a powder
• ½ tsp ground cumin
• 200g (7 oz) fresh cherry tomatoes, quartered
• 1 red pepper, chopped
• 115g (4 oz) dried or fresh apricots, chopped
• 55g (2 oz) toasted flaked almonds
• 1 bunch fresh coriander

Method

Wash the rice in a sieve and place into a saucepan with 360ml (12 fl oz) water, a teaspoon of salt (optional) and the turmeric.

Cover with the lid and bring up to the boil on the boiling plate, stir.

2, 3 and 4 oven AGA: Replace the lid and place into the simmering oven for 15-20 minutes, until cooked. Place into a buttered half size roasting tin to cool.

Meanwhile heat 2 tablespoons of olive oil and sauté the onions and mushrooms with the spices until the onion is soft. Add the chopped tomatoes, pepper, apricots and almonds, allow to cool.

An hour before required, mix all the ingredients together with coarsely chopped fresh coriander.

Tip: Toast your own flaked almonds by placing them on a shallow tray in the roasting oven, turn them over when they begin to brown. This process only takes about 4 minutes.