serves 4 ingredients

1 large onion, chopped

1 garlic clove, crushed

2 celery sticks, sliced 2 carrots, diced 2 sprigs of fresh sage 300ml/10fl oz chicken stock 350g/12oz skinless chicken breast

fillets, cut into 2.5cm/1in cubes 225g/8oz wild rice 400g/14oz canned chopped

plum tomatoes dash of Tabasco sauce 2 courgettes, thinly sliced 100g/4oz lean ham, diced salt and freshly ground black pepper

• Put the onion, garlic, celery, carrots and sage in a large saucepan, and pour in the stock. Bring to the boil, cover the pan and simmer for 5 minutes.

• Stir the chicken into the pan with the vegetables. Cover the pan and continue to cook for a further 5 minutes. Stir in the rice and tomatoes.

• Add the Tabasco sauce and season well with salt and pepper. Bring to the boil, cover and simmer for 25 minutes.

• Stir in the courgettes and ham, and continue to cook, uncovered, for a further 10 minutes, stirring occasionally, until the rice is just tender. Remove and discard the sage, and serve hot.