Cock-A-Leekie Skewers with Fennel Rice

1. If you're using wooden skewers, pop them in a bowl of cold water to soak. This will help stop them catching and burning when you grill the skewers. Fill and boil your kettle.

2. Trim the roots and woody greens off the leeks, then rinse out any grit. Slice them into rounds around 2cm thick. Trim and peel the carrots and slice them into rounds to match. Pop them both in a bowl and add the diced chicken breast and pitted prunes. Juice the lime and drizzle it over the veg and chicken. Drizzle over a little olive oil and season with salt and pepper. Turn to coat the chicken, prunes and veg in the oil and seasoning. Set aside to marinate for a few mins.

3. Rinse the rice under cold water, then set aside to drain. Trim the root and dry ends off the fennel bulb, then halve it and dice it. Peel and dice the onion.

4. Put a large pan on a medium heat and add a splash of olive oil. Add the fennel and onion and season with a little salt and pepper. Fry, stirring often, for 6-8 mins till the veg are glossy and lightly browned. Pour the wine into the pan and fry, stirring, for 2-3 mins till most of the wine has evaporated.

5. Tip the rice into the pan and stir to mix. Pour in 600ml hot water from the kettle. Pop on a lid and bring to the boil, then turn the heat down and gently cook for 8-10 mins till the rice has absorbed the water and become tender. Take the pan off the heat and set aside to steam in the pan, lid on, for 5 mins to finish cooking the rice.

6. Meanwhile, preheat your grill to a medium-high heat. Thread the chicken, prunes and veg onto wooden or metal skewers. Grill the skewers for 10-15 mins, turning every few mins, till browned and the chicken is cooked through.

7. Roughly chop the parsley leaves.

8. Fluff the rice with a fork and divide between 4 warm plates. Top with the cock-a-leekie skewers and sprinkle with parsley to garnish. Serve straight away.