Ingredients

• 60ml/4 tbsp vegetable oil

• 1 small aubergine, diced

• 225g/8 oz minced pork

• 1 green pepper, seeded and chopped

• 2 celery sticks, chopped

• 1 onion, chopped

• 1 garlic clove, crushed

• 5ml/1 tsp cayenne pepper

• 5ml/1 tsp paprika

• 5ml/1 tsp ground black pepper

• 2.5ml/1/2 tsp salt

• 5ml/1 tsp dried thyme

• 2.5ml/1/2 tsp dried oregano

• 475ml/16 fl oz chicken stock

• 225g/8 oz chicken livers, minced

• 150g/5 oz long grain rice

• 1 bay leaf

• 45ml/3 tbsp chopped fresh parsley

• celery leaves, to garnish

Serves 4

Method:

1. Heat the oil in a frying pan until really hot, the stir-fry the aubergine for about 5 minutes. Add the pork and cook for about 6-8 minutes, until browned, using a wooden spoon to break up any lumps.

2. Add the pepper, celery, onion, garlic, cayenne pepper, paprika, pepper, salt, thyme and oregano. Cover and cook over a high heat for 5-6 minutes, stirring frequently from the bottom to scrape up and distribute the crispy bits of pork.

3. Pour on the chicken stock and stir to clean the bottom of the pan. Cover and cook for 6 minutes over a moderate heat. Stir in the chicken livers, cook for a further 2 minutes, then stir in the rice and add the bay leaf.

4. Reduce the heat, cover and simmer for about 6-7 minutes more. Turn off the heat and leave to stand for a further 10-15 minute until the rice is tender.

5. Remove the bay leaf and stir in the chopped parsley. Serve the rice hot, garnished with the celery leaves.