Using a bit of leftover ham!
Fry a chopped onion and a couple of crushed cloves of garlic in a little olive oil for a few minutes, then add cooked ham
cut into pieces (I slice thickly then pull apart into rustic chunks!), together with a red pepper cut into chunks, a stick
of celery, chunked, a pinch of thyme and a pinch of oregano, a tsp smoked paprika and a tsp cayenne pepper. Stir fry these
for a minute or two, then add 200 ml chicken stock and 150 g basmati rice. Bring to a simmer, cover and cook gently for
about 15 minutes, then add halved cherry tomatoes and mange tout cut into halves, together with a few raw prawns. Continue
simmering for another 5 minutes, stirring once or twice, until the rice is cooked, the stock absorbed and the prawns are pink.
Serve in warm bowls.