Salmon and spinach stirfry

Ingredients
1 salmon fillet
70g rice
Spinach
Chicken stock cube
300ml water
40g feta cheese, crumbled
Cashew nuts
Chopped parsely
Chopped dill

1. Fry the salmon and break up into small pieces

2. Dissolve the stock cube in water, pour over the salmon and bring to the boil

3. Add the rice and spinach and boil until sauce has thickened

4. Add the cheese, nuts and herbs, mix together and serve

Serves 1

Chicken and bacon risotto

Ingredients
75g risotto rice
1 chicken breast, chopped into chunks
3 slices of bacon, chopped
1 onion
50g peas
1 chicken stock cube
400ml water
rosemary and thyme

1. Boil the water and dissolve the stock cube, keep it hot.

2. Fry the chicken, onion and bacon until they are all cooked.

3. Add the rice, peas and some of the stock. Stir and cook until it has been absorbed then add some more, gradually until all of the stock is absorbed

4. Stir in the herbs

Serves 1

Creamy pork and rice

Ingredients
500g pork, chopped
1 red onion, chopped
200g rice
500ml water
chicken stock cube
2 tsp paprika
1 tbsp tomato puree
100ml creme fraiche
parsley
chives

1. Fry the pork and onion until cooked.

2. Dissolve the stock cube in the water and pour over the pork and onion. Add the rice

3. Add the tomato puree, paprika and parsley

4. Stir well then cook for 20 minutes, stirring occasionally

5. Stir in the creme fraiche and chives and cook for another 5 minutes

Serves 4

Chicken and Rice Hotpot

Ingredients
2 chicken fillets (chopped into chunks)
75g rice
1 small onion (or half of a large one), chopped
300ml water
1 chicken stock cube
1 tsp rosemary
1 tsp thyme

1. Fry the chicken and onion for 5 minutes until cooked

2. Add the water, chicken stock cube and rice and stir. Season, add the herbs and stir.

3. Cook on a medium heat for 30 minutes

Serves 1

Tomato risotto

Ingredients
300g risotto rice
1tsp olive oil
1 vegetable stock cube
900ml water
400g tin of chopped tomatoes
1tbsp tomato puree
120g soft cheese
basil

1. Dissolve stock cube in water and bring to the boil. Keep hot

2. Heat oil in pan, add rice and cook for 2 minutes

3. Pour 1 ladleful of hot stock over the rice. When this has absorbed, stir and add another ladleful of stock. Keep doing this until all stock is absorbed

4. Add tomatoes and tomato puree and stir well.

5. Remove from heat and stir in the soft cheese

6. Garnish with basil leaves and serve immediatley

Serves 4

Prawn risotto

Ingredients
75g risotto rice
1 vegetable stock cube
200ml water
1tbsp olive oil
25g butter
60g frozen (cooked and peeled) prawns
1 small onion
parsley
dill
parmesan

1. Put stock cube in water and boil.

2. Heat butter and oil in a pan and fry the onions until soft. Add the rice

3. Pour stock over rice and cook until all liquid is absorbed

4. Add the prawns and cook for 10 minutes, stirring

5. Sprinkle with herbs and parmesan, stir and serve

Serves 1

Kedgeree

Ingredients
75g rice
1 white fish fillet, cut into small chunks
30g cooked prawns (optional)
1 vegetable stock cube
1 egg, hard boiled and peeled
chopped parsley

1. Fry the fish for 5 minutes then add the prawns

2. Dissolve stock cube in 200ml water, pour over the fish and bring to boil

3. Add the rice and cook until water (stock) has soaked up

4. Mash the egg in a bowl and add to the other ingredients. Add the parsley and mix

Serves 1