50 g/ 2 oz butter, plus extra for greasing 1⁄2onion, chopped
250 g/ 9 oz frozen peas 150 ml/1⁄4 pint Meat Stock
100 g/3 1⁄2oz fontina cheese, diced
100 g/3 1⁄2oz mozzarella cheese, diced 100 g/3 1⁄2oz Emmenthal cheese, diced
200 ml/7 fl oz milk 300 g/11 oz long-grain rice 200 g/7 oz cooked ham, sliced . salt


1.Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a ring mould with butter. Melt the butter in asmall saucepan, add the onion and cook over a low heat, stirring occasionally, for 1Ominutes until golden brown.
2.Add the peas, a pinch of salt and thestock, bring to the boil and simmer, uncovered, for 8 minutes or until the peas are tender.
3.Place the cheeses in abowl, add the milk and set aside.
4.Cook the rice in plenty of salted, noiling water for 15-18 minutes until tender, then drain and tip into a bowl.
5.Drain the cheeses and stir them into the rice. Line the prepared mould with slices of ham, spoon in the rice and press down well. Bake for 5 minutes, then turn out on to a warm serving dish and spoon the peas into the centre.

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