Recipe of the week

You can use frozen baby broad beans to make this nourishing and healthy rice dish more quickly, says Emily Kydd. If using older beans, double pod them before cooking as the skins will be disagreeably tough

Chilli butter spring green pilaf

Serves 4 280g basmati rice 75g butter 2 leeks, thinly sliced 2 garlic cloves, crushed ½ tsp allspice 425ml hot vegetable or chicken stock salt and freshly ground black pepper 300g podded baby broad beans, defrosted if frozen 250g asparagus, sliced into 4cm pieces 50g pistachios, roughly chopped ½ small bunch dill, finely chopped To serve: Greek yoghurt 1½–2 tsps chilli flakes

• Tip the rice into a bowl and cover with cold water. • Meanwhile, heat 50g of the butter in a large pan over a medium heat. Once foaming, add the leeks and cook for about 8 minutes, until softened. Stir through the garlic and allspice. • Drain the rice, add it to the pan and stir to coat in the butter. Pour over the stock, season and bring to the boil, then reduce the heat to its lowest setting, cover and leave to simmer for

10 minutes. Add the broad beans and asparagus, recover, and cook for a further 5 minutes. Remove from the heat and set aside to steam for 10 minutes. • Toast the pistachios in a frying pan. Stir the dill and pistachios into the rice. Divide between plates then top each with a dollop of the yoghurt. • Return the pan to the heat and add the remaining butter. Once foaming, sizzle the chilli flakes for a moment then pour a bit over each plate.