Vegetable Paella

Fry a chopped onion and a diced small aubergine in hot olive oil until soft. Add 2 chopped celery stalks and a sliced red pepper and fry for a few more minutes.

Stir in the Tilda Roasted Pepper and Courgette rice with 200ml vegetable stock and a glass of white wine. Simmer for a few minutes, stirring often, until the rice is heated through. When most of the liquid is absorbed and the rice is coated with a thick sauce, it is ready to serve with chunks of crusty bread.

Turkey and Asparagus Risotto

Thinly slice 200g turkey and fry in some hot olive oil. When it is nice and golden, add 100g chopped asparagus and the Tilda Roasted Pepper and Courgette rice.

Pour on 200ml hot vegetable stock, 3 tablespoons double cream and a generous knob of butter. Stir everything together over medium heat for a few minutes. It is ready to eat when the risotto has a creamy texture, and most of the liquid has been absorbed - stirring makes the texture. Serve hot sprinkled with grated parmesan and freshly chopped basil.