Baked Coloured Basmati Rice

Step 1: Place the rice in a sieve and wash until the water draining off it is clear.

Step 2: Heat up the vegetable stock, and then add the ground turmeric, salt and rice. Cook for at least 6 minutes, then drain away excess liquid and allow the rice to drip dry.

Step 3: Mix the rice together with the butter in a large bowl.

Step 4: Peel the turnip and cut into slices.

Step 5: Wash the tomatoes, pierce skin and put briefly in boiling water, then remove, peel and chop into cubes.

Step 6: Peel the shallots and cut into cubes.

Step 7: Peel garlic and crush.

Step 8: Heat up lard and gently fry the turnip, tomatoes, shallots and garlic.

Step 9: Season everything with the ginger, chilli, cumin and coriander.

Step 10: Preheat the oven to gas mark 3 - 4, 338-degrees F, 170-degrees C.

Step 11: Grease a casserole dish and fill the bottom with half of the vegetable mixture.

Step 12: Add the rice and then layer the rest of the vegetables on top.

Step 13: Cover the dish with aluminum foil and place on the middle shelf of the oven and bake for approximately 20 minutes.

Step 14: Serve garnished with fresh mint.