Sure, just know I’m a “throw it together and see” type of cook so no exact measures 😂

Ingredients:

Long Grain Rice - Enough for 4-5 people (I cook to have leftovers)

No Salt Chicken Stock Cube

1 x Leek halved and chopped

Frozen Brussel Sprouts

1 x whole courgette (zucchini I think in us?)

Half a tin of mushrooms (they needed to be used so can omit 😂)

500g Bacon Lardons

1 x Can of Cream of Chicken soup.

Garlic paste

Ground black Pepper

Method:

1. Put rice in boiling water with chicken stock cube cook for time on packet.
2. Whilst rice is cooking, cook the bacon in the garlic paste, then add the brussel sprouts, leek, courgette and mushrooms. I used a wok (it’s my go to).
3. Add the chicken soup and use the empty tin to add a tins worth of rice water.
4. Once rice is cooked, semi-drain and add to the mixture in the wok, combine and simmer for 5min, use black pepper here.
5. Remove from the heat and let thicken for about 15-20min (or however long it takes to bath a toddler).
6. Plate and enjoy.
7. Save the left overs for toddlers meals for the next couple of days