Chicken and bacon paella

Podding the broad beans might sound fiddly but you'll be rewarded by their vibrant colour and tender bite.

Instructions

Heat the oil in a large saucepan and add the chicken, bacon and smoked paprika. Fry for 10 minutes, stirring, until golden.

Add the wine and bring to a simmer. Boil for 2 minutes to reduce the wine by half, then add the rice, 1 cup hot water and the tomato purée or chopped tomatoes. Cover and bring to the boil.

Add the broad beans and cabbage, stir well, then cover and cook for 5 minutes until everything is hot. Divide among 4 plates, scatter over the almonds and serve.

*Herby onion rice

Heat 1 tablespoon olive oil in a large heavy-based saucepan. Add 2 thinly sliced onions and 1 tablespoon freshly chopped thyme or rosemary. Season and cook gently for 15 minutes, stirring regularly, until the onions are soft. Add 1 1/2 cups medium-grain rice and 3 cups vegetable stock then cover and bring to the boil. Cook for 10 minutes, stirring occasionally, until the rice is almost cooked.