By David Adlard of Adlard's, Norwich "This delicious dish makes great use of leftover roast chicken." Preparation Time: 5 minutes Cooking Time: 25 minutes | Serves 6 900ml / 11/2 pints chicken stock 150g / 5oz butter 4 shallots, peeled and finely chopped 350g / 12oz Tilda Pure Basmati Rice 1 medium cooked chicken 200g / 7oz frozen peas 1 x 195g tin sweetcorn, drained 10 sage leaves, sliced 125g / 4oz mozzarella ball, diced 125g / 4oz Parmesan, shaved Whole sage leaves, for garnish Heat up the stock and keep warm in a pan. In a heavy bottomed pan, melt the butter and add the shallots. Cook until soft but not coloured. Stir in the rice and cook in the butter for 2 minutes. Add a ladleful of the stock and stir until the liquid is absorbed. Keep adding the stock a ladleful at a time, stirring occasionally until the rice is tender but still retains a little bite. This process shouldtake about 20 minutes. Meanwhile, remove the meat from the chicken, ripping rather than cutting for a rustic look to the meat. Once the rice has absorbed all the stock, add most of the chicken meat, frozen peas and the sweet corn. Keep on the heat until the peas are cooked. Add the sage, mozzarella and Parmesan. Serve whilst hot topped with the remaining chicken and garnished with a few sage leaves. Tips: The fresh stocks in tubs sold in supermarkets are a brilliant substitute for home made stock. If these are not easily available use chicken stock cubes. Be slightly inventive instead of chicken use turkey, smoked haddock, trout or salmon. The "risotto way" of cooking the rice is a way of controlling the cooking compared with the standard way of cooking the normal "pilaff way".