Place laurel, cloves and parsley inside 2-3 leek leaves and tie them well using a culinary cord creating a cylindrical shape to make your aromatic bouquet.
On a chopping board, using a sharp knife, chop the onion very finely.
Place an oven casserole dish, over medium heat and add 80g of butter. As soon as the Lurpak® butter melts, sauté the onion on low heat and add the rice for pilaf, chicken stock, aromatic bouquet, salt and freshly ground pepper.
Cover the casserole dish with a lid or parchment paper creating a hole in the middle and bake in the oven for 18-20 minutes at 200C/fan.
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