Sage chicken & rice
Put the onion, garlic, celery, carrots and sage in a large saucepan, and pour in the stock. Bring to the boil, cover the pan and simmer for 5 minutes.
Stir the chicken into the pan with the vegetables. Cover the pan and continue to cook for a further 5 minutes. Stir in the rice and tomatoes.
Add the Tabasco sauce and season well with salt and pepper. Bring to the boil, cover and simmer for 25 minutes.
Stir in the courgettes and ham, and continue to cook, uncovered, for a further 10 minutes, stirring occasionally, until the rice is just tender. Remove and discard the sage, and serve hot.