Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat.

Once hot, add half the butter (see pantry for amount) and allow it to melt. Add the shallot and season. Fry, stirring occasionally, until golden and soft, 8-10 mins.

Once softened, add the sugar (see pantry for amount) and half the garlic to the pan. Stir together and cook for 1 min more. Stir the rice into the shallot and garlic until coated, 1 min. Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered). Set aside for another 10 mins (the rice will continue to cook in its own steam).

Heat a large frying pan on medium-high heat with a drizzle of oil. Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper.

Fry until the chicken is browned, 4-5 mins each side. Once browned, transfer the chicken to a bowl and cover with a lid or foil to keep warm. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken fries, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Trim and halve the carrot lengthways. Slice widthways into ½cm thick half moons.

Return the (now empty) frying pan to a medium-high heat with a drizzle of oil.

Once hot, add the leek and carrot and season with salt and pepper. Cook until softened, 6-8 mins, stirring occasionally.

Add the remaining garlic and fry, 1 min.

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Add the chicken thighs back to the pan and cover with the liquid.

Bring to the boil, then lower the heat and simmer until the liquid has thickened and the chicken is cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken simmers, roughly chop the parsley (stalks and all). Cut the lemon into wedges.

When the chicken has simmered, stir in a good squeeze of lemon juice and half the parsley. Season with salt and pepper. Add a splash of water if it's a little too thick.

Once the rice is cooked, fluff up the grains with a fork.

Share the pilaf rice between your serving bowls.

Spoon over the creamy sauce and veg. Top with the chicken thighs.

Finish by sprinkling over the remaining parsley.

Serve with any remaining lemon wedges for squeezing over.