Step 1

Preheat the oven to 230C/210C Fan/Gas Put the rice, stock, squash, leeks, apricots, dried spices, turmeric, ginger and butter into a large lidded casserole dish or a roasting tin. Arrange the clementine slices over the top, then cover with the lid, or cover the tin very tightly with foil, and bake for 30 minutes.

Step 2

Remove the dish or tin from the oven and keep it covered to steam for 10 minutes.

Step 3

Meanwhile, turn the oven down to 180C/160C Fan/Gas Spread the almonds on a baking sheet, add the butter and a pinch of salt, and roast for 8–10 minutes, or until golden brown.

Step 4

Serve the rice hot, scattered with the almonds.