Preheat the oven to 200°Celsius

Heat the oil in a large lidded pan

Sauté the leeks until soft

Dissolve the stock cube in the water

Add the rice and the stock water to the leeks

Bring to the boil

Add the tomatoes and bring to the boil

Cover and turn off the heat and leave to steam

Remove the seeds from the butternut and set aside

Cut the butternut into bite size chunks

Drizzle with olive oil and season

Place on a lined baking tray and sprinkle with the thyme

Roast for 30 minutes before gently folding into the rice

Heat the butter in a frying pan

Toast the baguette slices and salt them once crisp

Remove from the pan and cut into croutons and set aside

In the same pan wilt the spinach and set aside to cool slightly

Squeeze the excess water out of the spinach, season and chop

Add the spinach to the rice and mix in

Wash and dry the butternut seeds removing all the flesh

Toss in the vegetable oil and season with salt

Once the butternut has cooked, reduce the oven temperature to 180°Celsius

Bake the butternut seeds for 8 minutes, mixing a few times to make sure they cook evenly

Drain on a kitchen towel once cooked

Add the feta to the rice and adjust the seasoning

Serve in a large bowl with the croutons and seeds as garnish