Heat your oven to 200°C/Fan 180°C/Gas 6. Peel and finely chop the onion. Peel and grate the garlic cloves. Trim and chop the courgette into small cubes. Halve the chilli, flicking out the seeds and white pith for less heat, and finely chop.

Pull the chard leaves away from the stalks. Finely shred the stalks and roughly chop the leaves. Slice the cherry tomatoes in half.

Fill a jug with 300ml boiling water. Crumble in the stock cube and stir well.

Pour 1 tbsp oil into a large pan and bring to a medium heat. Add the onion and fry for 2 mins, stirring now and then. Add the garlic, chilli, courgette and chard stalks, along with 1 tbsp ground cumin, the cinnamon stick, 4 cardamom pods and a good pinch of salt and pepper. Fry for 6-8 mins more, till the veg have softened.

Tip in the cherry tomatoes and rice, and top up with all of the stock. Stir well to combine. Bring to the boil, then cover with a lid and reduce to a low simmer. Cook for 8 mins, then stir through the chard leaves. Pop the lid back on and continue to cook for a further 3 mins. Remove from the heat, and allow the rice to steam through for 5 mins.

While the rice cooks, halve the nectarines and scoop out the stones. Slice them into thick wedges and tumble them into a roasting tin. Slide into the oven for 10-12 mins till softened and a little browned.

Pile the pilaf onto a couple of plates, discarding the cinnamon stick and cardamom pods, if you spot them. Serve with the roasted nectarines and generous dollops of yogurt.