Aubergine, Feta, Pistachio Brown Rice Pilaf & A Chicken Breast

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a generous knob of butter and a drizzle of olive oil over a high heat

Trim the green stalk[s] off your aubergine[s] and chop into bite-sized pieces

Once hot, add the chopped aubergine to the pan with a generous pinch of salt and pepper and cook for 3-4 min

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Add your ground cumin, ground turmeric and roasted garlic paste and cook for 30 secs or until fragrant

Meanwhile, squeeze your pouch[es] of cooked long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Once fragrant, add your dried cranberries to the pan and cook for 30 secs further

Wash your spinach, then pat it dry with kitchen paper

Add the spinach to the pan along with your soy sauce and cook for 2-3 min further or until the spinach is starting to wilt and the aubergine is tender

Add the cooked rice to the pan and give everything a good mix up

Cook for 30 secs further or until the rice is completely coated in all the spices – this is your jewelled aubergine & cranberry pilaf