Fried rice with butternut squash, chestnuts and chard

Method

1. Cook the rice in boiling salted water for 10 minutes until tender, then drain and refresh under cold running water. Set aside in a sieve to drain fully. This can all be done in advance if you’re cooking over an open fire.
2. Heat the oil in a large frying pan over the fire or a medium heat. Fry the squash for 5-8 minutes until starting to become tender. Add the garlic and chestnuts, then cook for a minute. Add the chard, then cook for a further 5 minutes.
3. Add the butter and rice to the pan, stir well, then leave to cook for 8-10 minutes without stirring. This will allow a delicious, nutty crust to develop at the bottom of the pan.
4. Break up the mixture with a fork, dollop over the cream cheese, fold through the parsley, taste and adjust the seasoning, then serve.