• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
• Trim the leek. Halve lengthways, then thinly slice.

• Heat a drizzle of oil in a large pan over medium-high heat.
• Add the diced chicken and brown on all sides for 3-4 mins (it shouldn't be fully cooked yet). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
• Add salt and pepper. Transfer chicken out of the pan.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Return the (now empty) pan to medium-high heat and melt a knob of butter.
• Add the leeks, salt and pepper.
• Reduce heat to medium, cover and cook 8-10 mins.
• Meanwhile, peel and grate the garlic (or use a garlic press).
• Roughly chop the parsley (stalks and all).

• Once the leeks are cooked and tender, remove the lid.
• Add the chicken, garlic, creme fraiche, Worcester sauce and half the grated cheese.
• Mix and let reduce for 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle
• Serve the rice on plates and spoon the chicken and leek sauce on top.
• Sprinkle with chopped parsley and remaining grated cheese.