4. To make the timbale, place the rice into a heatproof pan and add enough water to cover, allowing a thumbs tip of water above the rice.

5. Sprinkle the stock cube onto the water, bring to the boil, then lower to simmer. Cook for a further five minutes. Stir in the spinach and the onion.

6. Transfer to the oven and cook for five minutes.

7. Remove, stir in the butter, and season to taste.

8. To serve, place the rice in a ramekin, press down with the back of a spoon and then turn out onto a plate. Place the spicy lamb chop next to it