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Find all of the full recipes below.

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Recipes

Mint chocolate mousse

Serves 6

Ingredients:

30g fresh mint leaves
80ml water
200g dark chocolate
4 egg whites
1 egg yolk
10g caster sugar
Pinch of salt

Method:

For the herb infusion, bring the water to 80°C and add the mint. The mint will wilt quickly and should be just covered by the water. Once the mint has wilted, take off the heat and leave to stand for 15-30 minutes
For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water. Add the dark chocolate and stir until it's melted, smooth and well combined. Remove from the heat and set aside to cool slightly
Stir the egg yolk gently into the chocolate mixture
Pass your infusion through a fine sieve and add the water to the egg yolk and chocolate mixture
Make a meringue mix by whisking the egg whites and sugar until soft peaks form when the whisk is removed
Whisk half of the meringue mix vigorously into the chocolate until combined. Then repeat with the second half of the meringue mix until all is combined
Add the salt to the mixture
Spoon the mousse to small cups or ramekins and chill in the fridge for 1-2 hours, or overnight
Top with seasonal berries, if you have some

Make it your own:

If you've got green fingers, why not try using home grown herbs to make the infusion? This recipe is really versatile so feel free to experiment. Tarragon and lavender are great in the summer!

Did you know...

Chocolate has one of the richest and most complex flavours of any food?

Thanks to:

Casamia for this recipe!

Tasty Tuna Burgers

Serves 4

Ingredients:

4 spring onions
10g fresh coriander
1/4 cucumber
2cm piece fresh ginger
400g fresh tuna steak
1 tablespoon soy sauce
2 tablespoons sesame seeds (optional)
Black pepper
4 burger buns

Method:

Preheat the grill
Wash the spring onions, coriander and cucumber in a colander or sieve and pat dry with some kitchen roll
Finely chop the spring onions and fresh coriander
Finely slice the cucumber
Grate the ginger
Using a different chopping board and sharp knife, cut the tuna into small pieces, place into a food blender and blend until the tuna is roughly chopped (or chop into cubes and mash with a fork)
Place the tuna into a bowl and add the chopped onions, sesame seeds (if using), coriander, grated ginger, soy sauce and black pepper to taste
Stir until all the ingredients are mixed together
With damp hands, shape the mixture into 4 burgers
Place on a grill tray and grill until cooked. This should take about 4 minutes. Turn over the burger during cooking to ensure it is cooked right through
Slice open the burger buns and place the burger inside. Add 3 or 4 slices of cucumber on top.

Make it your own:

If you can't get hold of fresh tuna, you could use two 200g tins instead. Why not try adding different salad leaves or some sliced avocado to your bun too?

Did you know...

Tuna fish are large predators that swim constantly at 40mph/70kph? These strong muscles give a meat similar in looks and flavour to beef.

Thanks to:

Let's Get Cooking at Home, run by the Children's Food Trust, for this recipe!

Sweet and Sour Chicken

Serves 4

Ready in 1 hour

Ingredients:

1 onion
2 peppers (different colours)
1 432g can pineapple chunks in natural juice
1 tablespoon cornflour
2 tablespoons tomato ketchup
2 tablespoons light soy sauce
1 tablespoon balsamic vinegar
150ml water
4 skinless chicken breasts
2 tablespoons vegetable oil
Black pepper (optional)

Method:

Peel the onion, cut in half and slice into thin strips about ½cm wide
Wash the peppers, cut in half and remove the seeds and white pith. Cut each piece in half and slice into strips about ½cm wide
Open the can of pineapple chunks and use a sieve to drain the pineapple juice into a measuring jug
Mix the cornflour with a little pineapple juice to make a paste. Stir in the remaining juice, with the ketchup, soy sauce, balsalmic vinegar and water
On a different chopping board, cut the chicken into 1cm strips. Make sure you wash your hands after touching the raw chicken!
Heat the oil in a wok over a medium heat. Add the chicken to the wok and cook for 2 minutes until the chicken turns from pink to white
Add the peppers and onions to the pan, stir and cook for a further 3 minutes
Add the sauce and pineapple to the pan then stir, bring to the boil and simmer for 10 minutes
Add black pepper to taste (if using).

Make it your own:

Try substituting 450g lean pork or 400g tofu for the chicken. You could also add 50g of sliced mangetout, mushrooms or baby sweetcorn.

Did you know...

Sweet and sour sauce is more traditionally served as a side dip for fish in China. It is a careful balance of all the five flavours.

Thanks to:

Let's Get Cooking at Home, run by the Children's Food Trust, for this recipe!

Carrot and Couscous Salad

Serves 4

Ready in 30 minutes

Ingredients:

150g couscous
1 vegetable stock cube
200ml boiling water
3 carrots
1 tablespoon sesame seeds
50g raisins
1 large orange
Small bunch fresh coriander

Method:

Measure 200ml boiling water into the measuring jug, crumble in the stock cube and stir to dissolve
Put the couscous in a bowl, cover with the stock and leave to soak (it will say on the packet how long to soak for)
Wash, top and tail, then grate the carrots
Add the grated carrot, sesame seeds and raisins to the couscous. Stir well
Halve the orange and squeeze out the juice. Stir the orange juice into the couscous
Cover the bowl with cling film and chill in the fridge for at least half an hour
When you are ready the serve the couscous, stir in a handful of chopped fresh coriander.

Make it your own:

Try replacing the raisins with finely chopped black olives. You could turn this into a main meal by serving it with grilled halloumi or lamb koftas.

Did you know...

Couscous grains are tiny pieces of steamed and dried durum wheat. It is commonly used in north African cooking.

Thanks to:

Let's Get Cooking at Home, run by the Children's Food Trust, for this recipe!

Breakfast Pancakes

Serves 4

Ready in 60 minutes

Ingredients:

200g self-raising flour
1 tablespoon baking powder
1 egg
300ml milk
6 tablespoons seasonal berries
4 tablespoons yoghurt
4 tablespoons honey
Handful mint leaves

Method:

Mix together the flour, baking powder, whole egg and pour in the milk, whisking to create a smooth, thick batter
Prepare the fruits, washing and cutting into bite sized pieces
Heat a frying pan with a few drops of vegetable oil and cook the pancakes one by one over a moderately high heat for around 2 mins on each side until golden. Pop onto a plate and keep warm
When all of the pancakes are cooked, pop them on to plates and top with the berries, a spoonful of yoghurt and a generous drizzle of honey. Add a few mint leaves for a finishing touch.

Make it your own:

Try loads of different fruits, from fresh fruit to a stewed compote - experiment with different combinations to find your favourite!

Did you know...

For thin pancakes, let the gas bubbles escape by resting before cooking, while American-style pancakes need bubbles to create their famously fluffy centre.

Thanks to:

Daylesford Cookery School for this recipe!

Poached Eggs with Muffins and Spinach

Serves 4

Ready in 30 minutes

Ingredients:

2 English muffins
20g butter
2 large handfuls baby spinach
4 eggs
2 tablespoons cider vinegar

Method:

Put the grill on to heat up
Melt the butter in a small saucepan and add a spoonful of water. Add the baby spinach leaves, stirring until they wilt and seasoning with a touch of salt and pepper
Bring a pan of water to a simmer and add the vinegar, a pinch of salt, the eggs and remove from the heat, cover with a lid and poach for 5mins for a runny yolk
Whilst the eggs are poaching, cut the muffin in half and toast under a hot grill
Finish by popping the toasted muffin on a plate, topping with some wilted spinach and a poached egg

Did you know...

Eggs are mainly water and proteins. To cook them perfectly you must heat them just enough for the proteins to lose their shape and start to connect to each other, trapping water in little pockets. Heat them too much and the water will be lost, leaving you with a rubbery dinner!

Thanks to:

Daylesford Cookery School for this recipe!

Courgette Soup with Basil and Parmesan

Serves 4

Ready in 30 minutes

Ingredients:

4-6 large courgettes
2-3 garlic cloves
Pinch of grated parmesan
Up to a litre of water
Plenty of fresh basil
Half a lemon

Method:

Crush the garlic cloves then sweat (gently fry) them in a touch of oil and some salt and pepper until lightly golden
Finely slice the courgettes, then add to the pan, season with salt and pepper and continue to sweat, covered, for a further 5-6 minutes until they have softened
Add the water and blend the soup to a smooth consistency and as thick or thin as you like
Have a taste and re-season if neccessary
Warm the soup through and stir in the basil, grated parmesan and a squeeze of lemon juice.
Did you know...

Courgettes are at their best at about 12cm long. Small ones can be eaten with the flower on, whilst larger ones may need salting to reduce the water content.

Thanks to:

Daylesford Cookery School for this recipe!

Vegetable Puff Tart with Garden Herbs and Salad

Serves 4

Ready in 1 hour

Ingredients:

1 large square of puff pastry
1 punnet tomatoes
1 sliced red pepper
1 pack sliced mozzerella
Basil and mint leaves from the garden
Splash of extra virgin olive oil
1 courgette
2 large handfuls of salad leaves from the garden
1 tablespoon cider vinegar
4 tablespoons extra virgin olive oil
1 teaspoon honey
1 teaspoon dijon mustard

Method:

Preheat the oven to 200°C (180°C/400F/Gas Mark 6) and pop the sheet of puff pastry on a baking tray
Cut the tomatoes into slices and arrange all over the puff pastry, leaving a space around the edge
Scatter over the slices of pepper, mozzarella and thinly sliced courgette
Season with a little salt and pepper and splosh with a little olive oil
Pop into the oven for 20 minutes until golden and crisp.

Did you know...

Puff pastry is made by creating hundreds of thin layers of pastry with a thin layer of butter between them? Cooking releases steam which pushes the layers apart.

Thanks to:

Daylesford Cookery School for this recipe!

Garden Vegetable Tart with a Simple Salad

Serves 4

Ready in 1 hour

Ingredients:

Pastry dough:

375g plain flour
175g chilled butter
6 tablespoon water

Filling:

300g squash
2 onions
1 large beetroot
Handful of kale leaves
Pinch of parmesan
2 cloves of garlic
6 eggs
150ml double cream
150ml milk,

Salad:

Handful of salad leaves
Squeeze of lemon juice
Splash of extra virgin olive oil

Method:

Preheat the oven to 170°C (150°C fan/325F/Gas mark 3)
Make the pastry by blending the flour and butter (this can be done by rubbing the butter in by hand) to achieve breadcrumbs before adding the water to bring the pastry together. Knead lightly before resting in the fridge for 20 minutes
Roll out thinly, line with greaseproof paper and baking beans (any dried beans) and blind bake for 20 minutes
Remove, set aside and turn the oven down to 150°C (130°C fan/300F/Gas mark 2)
Melt the butter in a large pan, then put in the onions and garlic and cook over a low heat for 5 minutes, until the onions have softened but not coloured
Peel and grate the butternut squash and beetroot and add to the pan with the onions, sweating until soft - this should take around 5 minutes
Add the kale and cook for another minute or so, stirring constantly, until it has just wilted. Taste and season as necessary then transfer to a bowl and leave to cool
In a separate large bowl whisk four whole eggs, 2 egg yolks, the milk and the cream for a few seconds, then add a pinch of parmesan cheese. Squeeze the excess water from the vegetable mix and add to the mixture. Stir in lightly and spoon into the prepared pastry case, making sure the vegetables are evenly distributed
Put the tarts into the preheated oven and bake for about 40-50mins or until the top is gpolden and the mixture is fully cooked - to check insert a metal skewer into the centre, and if it doesn't smear, the tart is done
Dress the salad leaves with a splash of olive oil, a squeeze of lemon and a touch of salt and pepper
Allow the tarts to cool, turn out and serve with the lightly dressed salad.

Make it your own:

If you're short on time, you can use ready-made shsortcrust pastry instead.

Did you know...

Blind baking is used to stop pasty cases becoming soggy when filled? The beans, balls or dried pulses are used to stop the pastry rising during the baking process.

Thanks to:

Daylesford Cookery School for this recipe!

Fishcakes with Tartar Sauce and Leaf Spinach

Serves 4

Ready in 1 hour

Ingredients:

Fishcakes:

3 baking potatoes
220g salmon
220g smoked haddock
Handful mixed herbs
1 lemon
3 eggs
6 tablespoons plain flour
12 tablespoons breadcrumbs

Tartare sauce:

6 tablespoons mayonnaise
1 hard-boiled egg,
30g gherkins
25g capers
1 lemon
Handful of flat leaf parsley, 400g leaf spinach, 60g butter

Method:

Preheat the oven to 180°C
Peel the potatoes and cut into 4 even pieces. Rinse off any excess starch under a cold tap until the water runs clear
Simmer the potatoes in salted water until tender - this should take around 25 minutes. Drain and return to the pan, drying out over a low heat
Mash the potatoes well, using a ricer if you have one, and set aside
Cut the fish into large chunks and dress with olive oil, salt and pepper
Cook in the oven for 6-8 minutes before removing and allowing to cool slightly
Mix the potatoes with the fish and season with salt, pepper, lemon zest and juice and the chopped herbs
Shape into balls of 100g each and use a palette knife (or any wide, flat knife) to shape the fishcakes
Prepare to breadcrumb the fishcakes by laying out one plate or tray of flour, one of beaten eggs, and one of breadcrumbs. Roll the fishcakes in the flour, then the eggs and then the breadcrumbs, dusting off any excess after each coating. Set aside
To make the dressing, combine the mayonnaise, zest of the whole lemon, chopped capers, chopped gherkins, grated boiled egg and chopped flat leaf parsley. Season with salt and pepper
Heat a frying pan over a strong heat with a little oil. Fry the fishcakes until golden before popping into an oven set to 180°C for 8 minutes until piping hot
Cook the baby spinach in a small saucepan with a splash of water and the butter until tender. Season with salt and pepper
To serve, spoon the spinach on to a large plate, arranging fishcakes on top and serving the tartare sauce on the side

Did you know...

You can look up all fish on www.fishonline.org to check whether it’s sustainably caught.

Thanks to:

Daylesford Cookery School for this recipe!

Pea, Feta and Mint Frittata

Serves 4

Ingredients:

100g Fresh peas
30g Greek style cheese
Lots of mint
6 eggs
6 spring onions
Salt and pepper

Method:

Turn the grill on
Bring a middle-sized pan of water to the boil, add some salt and throw in the peas. Boil these for 3-4 minutes until they are tender before taking them out and putting them into cold water to stop them from cooking and to keep them nice and green
In a large bowl, mix together the eggs, some torn mint, the cold peas and some salt and pepper
Heat a non-stick frying pan over a high heat with a little olive oil, allow it to get nice and hot
Add the egg mixture to the pan and stir a little to loosen the edges and get the mixture cooking. Cook over a medium heat until the bottom begins to set
Crumble the cheese over the top and place the pan underneath the grill to finish cooking. Make sure the frittata is cooked all the way through before eating!

Did you know...

Feta cheese is made from both sheep and goat milk, and only cheese made in Greece can be called Feta?

Thanks to:

Daylesford Cookery School for this recipe!

Homemade Fishfingers with Salad and Herb Sauce

Serves 4

Ready in 30 minutes

Ingredients:

400g fresh haddock, pollock or cod
2 heads lettuce
Handful of tarragon leaves
A few chives
Handful of flat leaf parsley
2 tablespoons mayonnaise
2 tablespoons crème fraiche
2 eggs
6 tablespoons plain flour
100g breadcrumbs
1/4 cucumber
1 carrot
1 cooked beetroot
1/2 lemon

Method:

Pop the oven on to 200°C
Set out three mixing bowls: one with the flour, one with the two beaten eggs and the last with the breadcrumbs
Cut the fish into neat fingers, season with a little salt and pepper and toss in the flour, then the egg, then the breadcrumbs, shaking off any excess at each stage
Pop the fish fingers on to a baking tray and into the oven for 10-15 minutes, depending on the thickness of the fish (you can always cut one in half after 10 minutes to check how it’s cooked)
Mix together the mayonnaise, crème fraiche and chopped herbs in a bowl. Season to taste and set aside
Grate the carrot and beetroot into a bowl and toss in the sliced cucumber. Add the shredded lettuce leaves and mix through 1 tablespoonful of the herby dressing - mix well
When the fish fingers are ready, squeeze lemon juice over them, then arrange the salad and fish fingers on a plate and finish with a dollop of herb sauce - get stuck in!

Did you know...

The frozen fish finger was first produced in Norfolk, in 1955? But as few people owned a freezer, they had to be eaten immediately!

Thanks to:

Daylesford Cookery School for this recipe!

Strawberry Stack with Chocolate Sauce

Serves 4

Ingredients:

Shortbread:

50g sugar
100g butter
150g plain flour,

Chocolate sauce:

2 tablespoons cocoa powder
Water to taste
Caster sugar to taste
1 punnet strawberries
250ml double cream
Icing sugar to taste

Method:

Preheat the oven to 160°C
Using either a food processor or your fingers, rub together the ingredients for the shortbread. Roll into a ball, press out flat, wrap in cling film and pop into the fridge for 15 minutes
Roll the shortbread out on a floured surface until it’s super thin. Cut out 8 discs and pop them on to a non-stick baking parchment. If you have time, you can pop this tray into the fridge to rest for another hour or so. If not, pop the shortbread into the oven for 12-16 minutes until just turning golden at the edges. Remove and allow to cool on a wire rack
To make the chocolate sauce, whisk together the cocoa powder and enough water to create a thick sauce in a small saucepan. Warm gently and add enough sugar to make it sweet enough for you. When the sugar has dissolved, take the sauce off the heat and set aside
Whip the double cream until it’s at the ribbon stage and fold through some icing sugar until its sweet enough for you
Cut the strawberries in half from the top to the bottom and you’re almost ready to start
Lay out the shortbread and pipe or spoon on a dollop of the cream. Arrange the strawberries around the outside and top with another piece of shortbread. Lift these (carefully!) on to plates and finish with the warm chocolate sauce.

Make it your own:

Why not try it with some other seasonal fruits?

Did you know...

The red flesh of a strawberry is not actually a fruit. It is an enlarged stem. The yellow pips on the outside are the fruits. So in fact 1 strawberry is around 200 fruits!

Thanks to:

Daylesford Cookery School for this recipe!

Rhubarb and Orange Frozen Yoghurt

Serves 4

Ready in 30 minutes

Ingredients:

500g Greek style yoghurt
50g honey
4 sticks rhubarb
2 oranges

Method:

Cut the rhubarb into even chunks and pop into a pan with the honey and the juice from the oranges
Simmer gently until the rhubarb is just tender, remove and allow to cool
Take half of the rhubarb out and blend to a puree and pour back into the rhubarb
When the rhubarb is cool, mix with the yoghurt and taste. Is it sweet enough? If not, you can add a little more honey
If you don’t have an ice cream maker, just pop it in the freezer and make sure you take it out 15 minutes before eating. If you do, churn the mixture, pop into the freezer and enjoy as a guilt-free pudding!

Did you know...

Rhubarb is actually a vegetable?! In the 18th century the English discovered its use for sweet pies and started to select breeds for their sweetness.

Thanks to:

Daylesford Cookery School for this recipe!

Blackberry Fool

Serves 4

Ready in 1 hour

Ingredients:

300g blackberries
75g caster sugar
4 egg yolks
60g plain flour
450ml milk
1 vanilla pod, split
250ml double cream

Method:

Put the blackberries into a pan with half of the sugar and 1 tablespoon of water and bring slowly to the boil, then turn down the heat and simmer for a few minutes, until the liquid has evaporated. Take off the heat and leave to cool
Whisk the egg yolks, flour and remaining sugar in a bowl. Put the milk and vanilla pod into a heavy-bottomed pan and heat slowly, taking off the heat just before it comes to a simmer
Add slowly to the egg yolk mixture, stirring constantly, then return to the pan and continue to stir over a low heat until you have quite a thick custard. Pour into a clean bowl and leave to cool, stirring occasionally, then cover with clingfilm to stop a skin forming
Whip the cream until stiff and gently fold into the cooled custard
Finally fold in the blackberries very lightly – don’t mix them in completely, as you want a ‘ripple’ effect
Either serve in bowls or if you want to make the pudding look smarter spoon carefully into small kilner jars or glasses. Put into the fridge until ready to serve.

Did you know...

Blackberries provide both a sweet and sharp flavour? They grow well in many areas and are often our first experience of foraging in the wild.

Thanks to:

Daylesford Cookery School for this recipe!

Pizza

Serves 4

Ready in 1 hour

Ingredients:

For the base:

300g strong bread flour
1 tsp instant yeast (from a sachet or a tub)
1 tsp salt
1 tbsp olive oil, plus extra for drizzling

For the tomato sauce:

100ml passata (or blended tin tomatoes)
Handful fresh basil or 1 teaspoon dried basil or oregano
1 garlic clove, crushed
Select a few toppings: 125g mozzarella (ball or grated), tomatoes, olives, pepper slices, ham, mushroom slices, sweetcorn

Method:

Make the base by putting the flour into a large bowl and add the yeast and the salt
Make a well in the middle and pour in 200ml warm water and the olive oil. Now use a knife to bring it all together into a soft, sticky dough
Place the dough onto a lightly floured surface, and with floury hands, knead for 5 mins until smooth
Cover with a damp cloth and set aside to rise if you have time and/or want a pan base
To make the sauce mix the passata (or blended tomatoes), basil and crushed garlic together, taste then season as neccessary, before putting to one side
If your dough has risen then knead it quickly. To make 2 large pizzas split the dough in half and make 2 balls. Roll each one out into a large circle on a floured surface with a floured rolling pin. Try to get the dough very thin
Place the bases onto 2 baking sheets
Heat your oven to 240C/fan 220C /gas
Put another baking sheet or an upturned baking tray in the oven on the top shelf
Ladle the sauce on to each base and spread it using the back of a spoon
Scatter with your chosen toppings, finishing with the cheese, a drizzle of olive oil, seasoning and some extra herbs if you wish
Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Repeat for the remaining pizza.

Make it your own:

Be inspired when choosing your toppings, don't always choose the same!

Did you know...

Pizza, or flatbread with toppings started as a cheap food for the poor in Naples. Immigrants to the USA then took the recipe with them to New York and made it popular.

Spinach and Chickpea Curry

Serves 4

Ingredients:

1 onion
1 clove garlic
1 tablespoon curry paste
1 large potato
410g can of chickpeas (drained)
1 teaspoon oil
300ml water
400g can chopped tomatoes
3 handfuls fresh spinach

Method:

Slice the onion
Peel and crush the garlic
Peel and cube the potatoes
Fry the onion and garlic for 2 minutes in the oil
Stir in the curry paste, potatoes and water
Add the tomatoes and chickpeas, then allow to simmer for 20 minutes, until the potato is tender
Stir in the fresh spinach, and allow to cook for a further 2 minutes
Taste and season with salt and pepper if needed, then serve and enjoy!

Make it your own!

You could serve it with a dollop of natural yoghurt and some chopped coriander. Then just add some rice or a naan bread to mop up the delicious sauce.

Did you know...

Chickpeas have been cultivated for about 9000 years? There are two types: desi and kabuli. In the UK we eat the large, cream-coloured kabuli type.

Chicken Curry

Serves 4

Ingredients:

1 tablespoon tomato puree
1 teaspoon ground ginger
1 tablespoon curry powder
1 tablespoon vegetable oil
400g chicken breast
1 chopped pepper (any colour)
1 chopped onion

Method:

Put 250ml water into a jug with the tomato puree, ground ginger and curry powder, then mix thoroughly
Fry the onion in the oil for 2 minutes
Put the meat and pepper in your pan and fry until the chicken is white
Pour in the liquid from your jug and bring to the boil
Turn the heat down and leave to simmer for 20-25 mins, stirring occasionally

Make it your own!

If you have more time try making your own curry paste!

Did you know...

Curries often have very complicated combinations of ingredients to make the sauce or gravy that surrounds the main ingredient?

Mediterranean Chicken

Serves 4

Ingredients:

4 boneless chicken pieces
30g butter
1 onion
1-2 cloves garlic
2 teaspoons paprika
1 teaspoon turmeric
200g fresh seasonal vegetables
300g long grain rice
700ml chicken stock

Method:

Cut the chicken into bite size pieces then fry it in the butter until the chicken is cooked all the way through
While the chicken is cooking, chop the onion and parsley, crush the garlic and prepare the vegetables, (small pieces)
Put the chicken on a plate and season with salt and pepper
Into the same pan add the onion, garlic and other vegetables and cook until they have softened (about 5 minutes)
Add the paprika and turmeric to the vegetable mixture and cook for 30 seconds
Stir in the stock and rice into the vegetable mixture
Put the chicken back into the pan, bring it to the boil then reduce the heat and simmer for about 20 minutes
Add the peas and chopped parsley and cook for a further 5 minutes or until the rice is tender.

Make it your own!

Try peppers or courgettes to give lovely colour. Olives are a nice addition as well.

Did you know...

Garlic cloves should not be stored in the fridge or they lose their garlic flavour, whereas crushed garlic in oil needs to be refrigerated to stop bacteria growing.