A useful way to use up a bit of leftover baked ham. Cut cooked ham into small chunks – tearing it apart into little pieces
can give you that “pulled ham” effect! Fry chopped onions, chopped celery and a crushed clove of garlic for 2-3 minutes,
then add the pulled ham and fry for another couple of minutes, to singe the edges of the ham. Add a cup of white basmati rice
(for 2 servings) and toast the grains for another minute or two. Season with plenty of freshly ground black pepper then pour
over enough chicken stock to submerse everything. Bring to a simmer, cover and cook very gently for 15 minutes or so, until
the rice is almost cooked and most of the stock has been absorbed. Finally, add some chopped tomatoes and simmer until all
the stock is absorbed. Serve garnished with chopped parsley.