Mâncare de praz

Step 1: Trim the 2 ¼ lb leeks, split them lengthways and rinse under running water, fanning the layers to wash out any soil. Cut into 2 cm rounds.

Step 2: Warm the 4 tbsp olive oil in a wide heavy pan over a medium heat. Add the 1 onion and 1 carrot and cook, stirring, until the onion is soft and translucent but not browned.

Step 3: Add the leeks with a pinch of the ⅓ tsp salt and stir to coat. Cover and sweat over a medium-low heat until they have collapsed by about half and look glossy.

Step 4: Stir in the 3 ½ oz short-grain rice, 2 tbsp tomato paste and 1 tsp sweet paprika and cook for 1 minute, until the paste darkens slightly and smells sweet.

Step 5: Add the 14 oz chopped tomatoes, 1 ¾ cups hot water, 2 bay leaves, ½ tsp dried thyme, the rest of the ⅔ tsp salt and the ½ tsp black pepper. Bring to a gentle simmer, cover and cook over a low heat, stirring now and then so the rice does not catch.

Step 6: Check the rice: it should be tender with no chalky centre and the stew loose but not soupy. Add a splash of water if it has tightened too much.

Step 7: Take off the heat, remove the bay leaves, stir in the 3 tbsp flat-leaf parsley and leave covered for 10 minutes. Serve warm or at room temperature with 3 ½ oz black olives.