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I love rice, especially in puddings and meat dishes, but savoury rice is something extra special. I can eat this dish hot or cold, any time of year. Super easy and utterly delicious – go on, dive in!

Ingredients:

• 1 mug of rice (brown or white)
• oil
• salt
• red pepper, 1 small onion
• 2 ripe tomatoes
• 1 stick celery

Method:

1. Prepare plenty of rice. You can use brown rice or white rice, but bear in mind white rice cooks quicker and has a smoother texture to brown. I do about 1 mugful of raw rice, this will serve plenty of people. Remember if you keep kosher, you will need to check the rice first (if you do not keep kosher, then you can ignore this bit).
2. Place the rice in a large saucepan (having rinsed it first) and add a tsp of oil and a tsp of salt. Mix the rice well so that each grain of rice is covered in a thin film of oil.
3. Pour on plenty of boiling water, bring the rice to the boil, and let it simmer for about 25-35 minutes.
4. Drain the rice once it is soft and set it aside. Do not run the rice under cold water!
5. In a blender, using the big chopping blade (or a good sharp kitchen knife), chop up 1/3 of a big red pepper, 1 small onion (or use red onion), 2 ripe tomatoes, and 1 stick of celery. You want the vegetables to be chopped into quite small pieces, but not mush!
6. In a large frying pan, heat a little blended olive, or sunflower oil. Then add the vegetables and fry them until soft. Add a little seasoning. Do not brown the vegetables.
7. Add the cooked rice to the frying pan and combine the rice and vegetables together, making sure you heat it all thoroughly on a medium light (for at least 5 minutes, possibly 10). If the rice needs a little more liquid, then add a little water or stock.
8. Serve the savoury rice with a nice meat dinner straight away, or allow it to cool in the fridge overnight, then take it out of the fridge 1/2 an hour before serving as an accompaniment to a cold roast chicken salad. Deeeelicious!