Instructions: Rinse the rice in a "hair sieve"- fine grid. Bring 800 ccm water to the boil (just over a pint, from memory) and add the rice- cook 5 mins.

Turn the heat to very low, place a lid on the saucepan, and cook until the water is evaporated (about 40 mins.)

Cut the chicken into chunks, cut the onion into slices, and cut both the white and green parts of the leek/spring onions in to slices.

Heat the butter/marge/oil, and cook the chicken one minute. Add the onion slices and cook one minute, add the cashews and cook one minute, then add the leek (or whatever) and cook one minute (surprise, surprise....)

Add the rice and toss through, then slosh in the Sherry, salt and pepper.

Serve with a green salad... Nice and light for a hot day Just a note though- it might be an idea to pop the saucepan lid slightly to the side about 20 mins into the simmering process- you dont want the rice soggy, and that can easily happen.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.