Aromatic Seville orange rice

1. Wash the rice several times until the water runs clear. Put in a bowl and cover with water; set aside. Meanwhile, zest the oranges. Put the butter and oil in a large pan over a medium heat. Add the onion and orange zest. Peel the zested oranges and chop the flesh into small pieces. Add to the pan with the cardamom seeds, cinnamon, saffron, bay leaves and ginger. Sauté gently for 10 minutes until the onions are translucent.

2. Drain the rice and tip into the pan. Cook for 3 minutes, then add the kale, stock and salt. Cover with a tightly fitting lid and bring to the boil. Reduce the heat to low and simmer gently for 10-12 minutes, until all the water has been absorbed. Turn off the heat and leave to stand, with the lid on, for a further 10 minutes. Discard the cinnamon sticks, stir in most of the chopped coriander and 1-2 tbsp butter, then season and serve immediately with the remaining coriander scattered over.