Place a large pan on a medium heat for 2 mins. While the pan warms, chop the chicken into bite-sized pieces. Add ½ tbsp oil to the pan with the chicken. Fry for 5-6 mins, turning once or twice, till the chicken is browned all over.

While the chicken browns, peel and finely chop the onion. Trim the dry ends off the celery stick and finely chop it to match the onion.

Scoop the chicken out of the pan and pop it on a plate. Add the onion and celery with ½ tbsp oil. Season with a pinch of salt and pepper. Turn the heat down to low. Fry, stirring every so often, for 5 mins till the veg start to soften.

While the veg fry, halve the pepper, scoop out the seeds and white pith and finely chop it. Trim the roots off the spring onions and slice off any ragged green tops. Finely slice the spring onions, white and green parts. Set a pinch of the green parts to one side for garnishing. Dice the tomatoes.

Stir the pepper, spring onions and tomatoes into veg. Fry, stirring every so often, for 5 mins till the tomatoes start to soften and collapse.

Finely chop the parsley stalks, setting the leaves aside for later. Peel and crush or grate the garlic. Crumble the stock cube into a heatproof jug and stir in 300ml boiling water to dissolve it.

Stir the chicken back into the pan with any resting juices from the plate. Stir in the garlic and parsley stalks with 1 level tbsp Cajun seasoning. Cook and stir for 1 min.

Tip in the rice and stir to mix everything together. Pour in the chicken stock. Pop a lid on the pan and bring to the boil, then turn the heat down to very low and gently simmer for 10 mins till the water has been absorbed.

While the chicken and rice cook, toss the salad leaves with ½ tbsp olive oil and some salt and pepper. Taste the rice and add a pinch more salt and pepper if you think it needs it. Spoon onto warm plates and serve with the salad leaves, garnished with the spring onion greens and parsley leaves.