Vegetables and rice make a brilliant meal and they can be even more delicious when you add a few extras. Sultanas go really well with the texture of vegetables such as courgettes and peppers. Spices like ground coriander and ground cumin can be quite subtle but if you like your food more spicy just add more. Remember, always add chilli sauce gradually! The lemon juice added at the end is a lovely final flourish.

Ingredients:

• 1 medium onion
• 1 clove garlic
• 1 tin chopped tomatoes
• 220 g (8 oz) mushrooms
• 2 medium courgettes
• 1 medium red pepper
• 100 g (4 oz) petits pois
• 25 g (1 oz) sultanas
• 10 ml (2 tsp) ground coriander
• 5 ml (1 tsp) ground cumin
• chilli sauce – to taste
• 15 ml (1 tbsp) lemon juice
• freshly ground black pepper
• 150 g (6 oz) basmati rice

Cooking instructions:

Cook the rice as indicated. Chop the onion and garlic and put them with the tomatoes into a large saucepan and cook over a medium heat for 10 minutes stirring occasionally. Slice the mushrooms, courgettes and red pepper and add them to the saucepan. Also add the petits pois, sultanas, ground coriander, ground cumin and chilli sauce and cook for a further 10 minutes, stirring well. Adjust the liquid to a sauce just coating the vegetables, either reducing the liquid or adding a little water. Stir in the cooked rice and lemon juice. Add some freshly ground black pepper and serve immediately.