a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, heat a drizzle of oil in a large (preferably ovenproof) frying pan on medium-high heat.

b) Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 4-5 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) While the chicken cooks, trim and discard the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.

b) Peel and grate the garlic (or use a garlic press).

c) Pop the cheese and breadcrumbs into a small bowl and add the olive oil for the crumb (see pantry for amount). Stir well, then set aside your cheesy breadcrumbs.

a) Preheat your grill to high.

b) Once the chicken is browned, add the leek and sliced mushrooms to the pan. Add a drizzle more oil if the pan is dry.

c) Cook until the mushrooms have browned and the leek has softened, 4-5 mins. Stir occasionally.

d) Stir in the garlic and cook for 1 min more.

a) Once the veg is soft and the chicken is cooked through, stir in the creme fraiche and chicken stock paste. IMPORTANT: The chicken is cooked when no longer pink in the middle.

b) Bring to a boil and simmer for 1 min. Taste and add salt and pepper if needed. TIP: If your pan isn't ovenproof, pop the contents into an ovenproof dish now.

c) Sprinkle over the cheesy breadcrumbs, then grill until golden, 3-4 mins.

a) Fluff up the rice with a fork.

b) Serve in bowls with the chicken and mushroom crumble on top.

Enjoy!