Heat the oil in a frying pan until really hot, then add the aubergine and stir fry for about 5 minutes.

Add the pepper, celery, onion, garlic and all the spices and herbs. Cover and cook on high heat for 5 to 6 minutes, stirring frequently and making sure you scrape up anything sticking to the bottom and distribute those crispy brown bits

Pour on the chicken stock and stir to clean the bottom of the pan.

Cover and cook for 6 minutes over a medium heat.

Stir in the chicken liver, cook for 2 minutes then stir in the rice and add the bay leaf.

Reduce the heat, cover and simmer for 7 to 8 minutes.

Turn off the heat and leave to stand for a further 10 to 15 minutes until the rice is tender.

Remove the bay leaf and stir in the chopped parsley.

Serve the rice hot garnish with the celery leaves