Shelina is happy to be a frozen star

Undated Handout Photo of bejewelled rice with prawns. See PA Feature FOOD Permalloo. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Permallo.
Undated Handout Photo of bejewelled rice with prawns. See PA Feature FOOD Permalloo. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Permallo.

Shelina Permalloo has had an incredible two years since wowing John Torode and Gregg Wallace to take her MasterChef title.

Her latest project is the Love Your Freezer campaign with Sainsbury’s, which aims to inspire families to get the most from their freezers.

All of the frozen ingredients below can be used straight from the freezer without the need to defrost, apart from the prawns.

On a medium heat, fry off all of the spices (cardamom pods, bay leaves, cinnamon stick) in one tablespoon of oil for approximately two minutes, and then add the rice and toast (cook in the frying pan) for a further two minutes.

Add the stock and bring the mixture to a boil before covering it with a tight fitting lid, and then turn the heat down to a low simmer to cook for 10 minutes.

Stir in the pomegranate seeds and the defrosted prawns and cook for a further five minutes.

Add the saffron to a small splash of boiling water and scatter it on top of the cooking mixture. Cover the pot again, turn off the heat and let it sit for five minutes.

Meanwhile, over a medium heat, fry the cumin seeds with the frozen onions and a pinch of salt in the remaining oil until they turn golden. Add the almonds to this mixture then turn off the heat.

To serve, carefully toss the onion mixture into the rice and serve alongside a green salad.