Chicken Liver Sarma

1. Preheat the oven to 180C, 350F, Gas Mark 4. Place the stock and rice in a saucepan, bring to the boil, stirring, then reduce the heat and simmer for 15 minutes.

2. Meanwhile, heat the oil in a large frying pan, add the chicken livers and saute for about 3 minutes or until no longer pink.

4. Add the spring onions, pepper, salt and cumin and continue to cook for a further 2 minutes.

5. Drain the rice ( but leave it quite wet) then add to the chicken livers and mix well.

6. Transfer the mixture to a large, shallow baking dish and bake for 30 minutes.

7. Beat the eggs, flour and yogurt together in a mixing bowl, then after the cooking time, pour over the rice and liver mixture, return to the oven and bake for a further 10-15 minutes until browned.

Serve immediately with extra yogurt on the side.