Cut off the roots from the leeks and remove any damaged outer leaves and the dark green leaves. Halve thick leeks lengthways, then wash the leeks thoroughly, drain and cut them into slices.

Wash the rice in a sieve under cold running water until the water runs clear, then pat

dry in a tea-towel.

Heat the butter in a large saucepan and fry the rice until transparent, stirring continuously. Add the leek and fry for a few minutes, then pour in the stock.

Season with salt and pepper and the thyme, bring to the boil and simmer gently for 20-25 minutes, adding a little hot water as and when necessary.

Dice the ham. Peel, chop and deseed the tomatoes. Ten minutes before the end of the cooking time, lightly fold the ham and tomato into the rice. Sprinkle with chopped parsley before serving.