INGREDIENTS
300g Tilda Brown Basmati Rice
300g vegetables cut into Brunoise
1½ litres vegetable stock
250g freshly grated Parmesan cheese
250g chopped and de-skinned Pecan nuts
Salt & pepper for seasoning
Savoy cabbage leaves, blanched

METHOD
1. Place Tilda Brown Basmati Rice in an ovenproof dish, which has a lid
2. Stir in the vegetables and cover with stock. Place the lid on and put in the oven at 180°C for between 50 minutes to 1 hour
3. When cooked the rice will be soft. Spread onto a shallow tray, removing any remaining liquid, sprinkle with Parmesan cheese and leave to cool
4. Once cooled mix in the chopped nuts and check seasoning
5. Line ramekin dishes with cling film then layer with the well dried Savoy cabbage leaves, to overlap the sides
6. Spoon in the rice mixture, fold over the cabbage leaves to cover and then the cling film and place in a fridge to chill
7. Steam to order and serve garnished with creamed butternut squash and Salsa Verde

By Stuart Fay, The Bell Inn, Horndon on the Hill

Serves 6 as a main course