• 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 300g chestnut mushrooms, finely chopped
  • 1 bunch spring onions, trimmed and finely chopped
  • 150g bottled roasted red peppers (in brine), drained and chopped
  • 2 tbsp sun-dried tomato paste
  • Balsamic vinegar
  • 4 thick slices rustic-style bread, such as ciabatta
  • 4 skinless cod fillets
  • Rocket or salad leaves, to garnish


1 Fry the onions in 1 tbsp of oil for 5 mins to soften. Stir in the rice, mix well and cook for a further 2 mins

2 Pour in the stock, 250ml at a time. Add more stock as it is absorbed. Continue for 20 mins until the rice is cooked al dente and the stock is absorbed. (All the stock may not be needed.)

3 Fry the mushrooms in 1 tbsp of oil for 5 mins until golden. Season well and set aside.

4 Stir the mushrooms into the rice, with the butter and chopped chicken. Heat and season to taste. Sprinkle over the fresh thyme and serve.