One-pan pilaf with squash, apricots and almonds recipe
 Perfect rice, every time – I love the simplicity of this dish. The fragrance of orange and spices is out of this world! To make it vegan, use dairy-free spread instead of the butter. Each serving provides 526 kcal, 15g protein, 65g carbohydrates (of which 18g sugars), 21g fat (of which 5g saturates), 8.5g fibre and 0.7g salt. 200g/7oz basmati rice, rinsed400ml/14fl oz boiling vegetable stock600g/1lb 5oz butternut squash, peeled and cut into 15mm/⅝in cubes2 leeks, thinly sliced75g/2¾oz dried apricots, halved2 cinnamon sticks, bashed4 cardamom pods, bashed4 cloves1 bay leaf1cm/½in piece fresh turmeric, peeled and thinly sliced, or ½ tsp ground turmeric2.5cm/1in piece fresh root ginger, peeled and thinly sliced1 heaped tbsp butter1 clementine, sliced 200g/7oz basmati rice, rinsed 400ml/14fl oz boiling vegetable stock 600g/1lb 5oz butternut squash, peeled and cut into 15mm/⅝in cubes 2 leeks, thinly sliced 75g/2¾oz dried apricots, halved 2 cinnamon sticks, bashed 4 cardamom pods, bashed 4 cloves 1 bay leaf 1cm/½in piece fresh turmeric, peeled and thinly sliced, or ½ tsp ground turmeric 2.5cm/1in piece fresh root ginger, peeled and thinly sliced 1 heaped tbsp butter 1 clementine, sliced 100g/3½oz whole blanched almonds1 tbsp buttersalt 100g/3½oz whole blanched almonds 1 tbsp butter salt Method Preheat the oven to 230C/210C Fan/Gas 8. Put the rice, stock, squash, leeks, apricots, dried spices, turmeric, ginger and butter into a large lidded casserole dish or a roasting tin. Arrange the clementine slices over the top, then cover with the lid, or cover the tin very tightly with foil, and bake for 30 minutes.Remove the dish or tin from the oven and keep it covered to steam for 10 minutes. Meanwhile, turn the oven down to 180C/160C Fan/Gas 4. Spread the almonds on a baking sheet, add the butter and a pinch of salt, and roast for 8–10 minutes, or until golden brown. Serve the rice hot, scattered with the almonds. Preheat the oven to 230C/210C Fan/Gas 8. Put the rice, stock, squash, leeks, apricots, dried spices, turmeric, ginger and butter into a large lidded casserole dish or a roasting tin. Arrange the clementine slices over the top, then cover with the lid, or cover the tin very tightly with foil, and bake for 30 minutes. Preheat the oven to 230C/210C Fan/Gas 8. Put the rice, stock, squash, leeks, apricots, dried spices, turmeric, ginger and butter into a large lidded casserole dish or a roasting tin. Arrange the clementine slices over the top, then cover with the lid, or cover the tin very tightly with foil, and bake for 30 minutes. Remove the dish or tin from the oven and keep it covered to steam for 10 minutes. Remove the dish or tin from the oven and keep it covered to steam for 10 minutes. Meanwhile, turn the oven down to 180C/160C Fan/Gas 4. Spread the almonds on a baking sheet, add the butter and a pinch of salt, and roast for 8–10 minutes, or until golden brown. Meanwhile, turn the oven down to 180C/160C Fan/Gas 4. Spread the almonds on a baking sheet, add the butter and a pinch of salt, and roast for 8–10 minutes, or until golden brown. Serve the rice hot, scattered with the almonds. Serve the rice hot, scattered with the almonds. Recipe tips Feel free to substitute other vegetables, and if you can’t get dried apricots, any dried fruit will work – raisins, prunes, sultanas or dates.