Seriously chaps, we have a lot to be grateful to Kate for here. Very decent of her to trawl through her best and most delicious recipes for us, don't you think?

Pesto Rice Cake

               

Serves 4 (adults)

 

25g/1oz butter

175g/6oz/1 large leek finely chopped

350g/12oz risotto rice

1lire/1 ¾ pints veg stock

100g/4oz green pesto

2 eggs, beaten

150g ball mozzarella, thinly sliced

Tomato sauce to serve

 

Melt the butter in a frying pan and fry the leek until soft (5mins)

Stir in the rice. Pour in a ladleful of stock and simmer until almost all has been absorbed. Continue to add stock and simmer, stirring continuously, for 20 mins or until the rice is creamy.

 

Stir in the pesto and eggs. Spoon half of the mix into a 9” nonstick frying pan. Put the sliced cheese on top then cover with the 2nd half of the rice. Cook over a medium heat for 4 mins. Put a plate over the top and invert the rice cake, then slide it back into the pan. Press down to reshape it and cook for a further 4 mins until golden. Serve with the tomato sauce.