Instructions: Heat the oven to 150C (300F gas mark 2).

Cook the onion garlic and chilli gently in the oil until tender without browning.

Mix in the rice stirring to coat evenly.

Draw off the heat and mix with all the remaining ingredients except the stock in a shallow ovenproof dish (eg a mediumsized roasting tin or a gratin dish) to give a layer about 2.54 cm deep.

Pour over the stock.

Cover with foil and transfer to the oven.

Bake for 40-50 minutes or until rice is tender.

Taste and adjust seasoning and serve.

Sophies notes:
This is a tremendous way to use up leftover turkey (or of course chicken if thats what you happen to have to hand) producing a moist filling dish packed with flavour and pretty to look at too. Most good supermarkets sell powdered saffron. To make your own dryfry saffron threads briefly over a high heat to crisp then grind to a powder using a mortar and pestle.The chilli adds a gentle tingle of heat but you can omit it adding plenty of freshly ground black pepper instead.

Serves 4

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