Or is it pilaf? I believe the words are synonymous, but perhaps it depends if your dish is Middle Eastern (pilaf) or Indian (pilau). This one is a pilau because it’s based on one of Meera Sodha’s from her wonderful book Fresh India, which I mentioned here and a copy of which I now own.

A pilau is made with long grain rice and is a great way of using up leftover ingredients, which is what I was doing the other night when I made it. I added asparagus because at this time of year during the British asparagus season, hardly a day goes by when it isn’t on our menu at home.

A couple more points: first, I don’t always have fresh ginger in my fridge, but I do make sure I keep a bag of Waitrose Cooks’ Ingredients chopped ginger in my freezer, also useful when I’m in a hurry; secondly, when a recipe requires vegetable stock I almost always make it with Marigold Swiss Vegetable Bouillon powder, which I thoroughly recommend.

Ingredients

For two servings

• 110g/4oz white basmati rice
• 175ml/6 floz vegetable stock (see above)
• 1 onion, sliced
• 5cm piece of cinnamon stick
• 1/2 tsp cumin seeds
• 1 tbsp rapeseed oil
• 1 green chilli, sliced (deseeded if you want less heat)
• 2 cloves garlic, crushed
• Lump of fresh ginger, peeled and finely chopped (or some of  the frozen stuff: see above)
• 100g broad beans, cooked and then slipped out of their skins
• 200g courgettes, roughly chopped
• 100g asparagus
• 100g green beans
• Salt and pepper
• Chopped fresh herbs: dill, coriander, parsley, mint…whatever you have to hand

Method

• First, cook the rice the Aga way in the simmering oven, except using the vegetable stock instead of water. It will wait happily in the simmering oven until you’re ready to add it to the vegetables
• Meanwhile heat the oil in a saucepan and add the cinnamon stick and cumin seeds
• After a minute add the onion and stir to coat the slices in the oil
• Put a lid on and transfer to the simmering oven until the onion is soft and translucent
• Add the chilli, garlic and ginger and return to the simmering oven
• Cook the green beans in boiling water and drain them, pouring over lots of cold water so they retain their greenness
• Snap the woody ends off the asparagus and discard. Slice the spears, reserving the tips
• After 5-10 minutes add the courgettes to the pan, stir to coat in the oil and add a little water
• Replace the lid and return to the simmering oven. 10 minutes or so later, do the same with the sliced asparagus and add the tips about 5 minutes after that
• Finally add the broad beans, green beans and some seasoning. When these are hot and the other vegetables are tender, fold in the rice
• Sprinkle over the herbs and serve with lemon wedges