a) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the rice. b) When boiling, add the rice and cook for 10-12 mins. Drain in a sieve.

a) Meanwhile, heat a drizzle of oil in a large (preferably ovenproof) frying pan on medium-high heat. b) Once hot, add the chicken and season with salt and pepper. c) Cook until golden on the outside, 3-5 mins. Stir occasionally. IMPORTANT: Wash your hands after handling chicken and its packaging.

a) While the chicken cooks, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. b) Pop the cheese and breadcrumbs into a bowl and add the oil (see ingredient list for amount), stir well.

a) Preheat your grill to high. b) Once the chicken is browned, add the leek and sliced mushrooms to the pan. TIP: Add a splash more oil if needed. c) Cook until the mushrooms have browned and the leek softened, 4-5 mins. d) Stir occasionally.

a) Once the veggies are soft and chicken is cooked, 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 a minute. c) Taste and add salt and pepper if you feel it needs it. d) If your pan isn't ovenproof, pop the contents into an oven dish now. e) Sprinkle over the cheesy breadcrumbs and then grill until golden, 2-3 mins.

a) Fluff up the rice with a fork. b) Serve in bowls with the chicken crumble on top. Enjoy!