RECIPES FROM OESOPHAGEAL PATIENTS

Rice, Tuna & Flagelots

• 9 oz long grain rice
• 7 oz trimmed leeks
• 3 ½ oz olive oil
• 14oz can flagelot beans
• 7oz can tuna in oil
• 4tblespoons freshly chopped parlsey (optional)

1. Put the rice into a saucepan with 14 fl oz (400ml) cold water. Bring to the boil stirring. Season with salt then turn down the heat to very low, and cover with a tight fitting lid. Cook for 12 mins then turn off the heat and leave to stand for a further several minutes. (Check state of rice at this point).
2. Meanwhile finely slice the leeks into rings. Heat half the olive oil in a deep frying pan or wok and add the leeks. Cook until softened.
3. Drain the beans, rinse under cold running water and drain thoroughly. Drain and roughly flake the tuna. Add the beans and tuna to the leeks and cook long enough to warm through.
4. Trickle remaining olive oil over the rice, season generously with pepper and scatter the parsley on it (if using). Fork the rice and then gently stir it into the leek mixture.

Can be served hot, warm or cold, which is great for oesophageal people as it can be eaten in 'instalments.'