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Light and delicious, this baked rice dish more or less cooks itself! The peppery watercress teams up beautifully with the bright lemon and the silky leeks.

Serves 4.

2 large leeks, trimmed, white and pale green parts sliced
1 lemon
35g raw, blanched almonds
¼ teaspoon crushed chilli flakes
Olive oil cooking spray
Kosher salt and black pepper
300g uncooked basmati rice
1 x 400g can white beans (such as cannellini or great Northern), rinsed
750ml boiling water
½ cup freshly grated Parmesan, plus more for serving
A good bunch of British watercress

Heat the oven to 200°C.

Using a vegetable peeler, peel thick strips of lemon zest from the lemon, then cut the lemon in half. Cut one half into four wedges and reserve the other half.

In a 22 x 32cm oven proof dish, combine the leeks, lemon zest strips, almonds, chilli flakes and give a good spray of olive oil. Season generously with salt and pepper, toss with your hands and arrange in an even layer. Roast until the leeks start to caramelise, about 20 minutes.

Take the dish out of the oven and remove the lemon zest and chop them finely and then stir it back into the leek mixture. Sprinkle the rice evenly over the leeks, then top with the beans and a good grind of sea salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 25 minutes.

Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and the watercress.

Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan as desired.

This is a great centrepiece dish or works really well as an elegant side.