By David Pitchford of Read's, Faversham "This dish was invented when a chef made it with Basmati rice when he had run out of the Arborio rice - the traditional rice used to make a risotto based dish. This is a very easy to prepare especially when time is of the essence." Preparation Time: 5 minutes Cooking Time: 30 minutes | Serves 4 75g / 3oz butter 1 small onion finely chopped 225g / 8oz Tilda Pure Basmati Rice 900ml / 11/2pt chicken stock, boiling 250g / 9oz smoked haddock fillet, skinned 125g / 4oz frozen peas 50g / 2oz mascarpone Seasoning: 50g / 2oz Parmesan cheese, finely grated Melt 50g / 2 oz butter in a large pan, add the onion and cook until soft but not coloured. Add the rice and stir until the grains are coated with the butter. Add half the boiling chicken stock, reduce the heat and simmer until the stock is all absorbed. Add the remaining boiling stock a ladle full at a time, remembering to stir occasionally so that the rice does not catch. This will take about 20-25 minutes. Meanwhile brush the smoked haddock with the remaining butter and place on a tray under a preheated grill. Cook for 5-7 minutes until just cooked and fish has lost its translucency. Gently flake the fish with a fork. As the rice approaches being cooked, add the flaked fish and peas. When all the stock is absorbed and the rice is a creamy texture carefully stir in the mascarpone. Check the seasoning. Serve sprinkled with the grated Parmesan and topped with a handful of rocket leaves. Tips: This dish is equally delicious made with chicken and wild mushrooms, or smoked ham and fresh asparagus. Replace mascarpone cheese with cream cheese or double cream.