Green Rice

The whole bunches, stems and all, get used in this recipe. (Don't include the stems if you're using basil or mint). Wash the coriander and parsley well. Cut the leaves off and set aside. Finely slice the stems and including any coriander roots, then add them to the food processor.

Peel and roughly chop the onion and add to the food processor, along with the peeled garlic. If you're using green chillies, chop them and add. Zest and juice the lemon straight in and then blitz on high for a minute. Push the green puree down with a spatula and blitz for another minute.

Add the herb leaves and ½ a cup of the stock and blitz until smooth, about 1-2 minutes. Set aside.

In a heavy bottomed saucepan with lid, heat olive oil over medium heat. Add the rice and fennel seeds, if using, and mix well. Stir the rice occasionally, letting it toast for a few minutes or until lightly browned.

Add the green puree and cook, stirring regularly, for 3 minutes or until fragrant. Add in the rest of the stock, salt and pepper and mix well. Once the liquid is simmering, put the lid on, turn down the heat, and let cook for 20 minutes.

Turn the heat off, fluff the rice well with a fork and then pop the lid back on for 10 minutes. Taste, adding more salt and pepper if needed. Squeeze a little lemon juice over the top and extra chopped herbs before serving.