Vegetable Pilaff

Heat up the oven and roast 2 chopped courgettes, a chopped red pepper and 2 tablespoons pine nuts until golden.

Fry 3 chopped spring onions in a little oil and when they are sizzling, add the Tilda White and Brown rice.

Gently stir - about 3 minutes until heated through, and then add the roasted vegetables and pinenuts with a handful of freshly chopped chives, parsley and coriander. When everything is hot, serve with 100g feta cheese crumbled over.

Smoked Mackerel Pilaff

For an extra special finish, serve this pilaff with a quick dressing made from 1 avocado, mashed with 3 tablespoons natural yoghurt, and plenty of seasoning.

For the pilaff, chop 2 spring onions and fork 2 smoked mackerel fillets into flakes, then soften these in a pan of hot oil until golden.

Stir in the Tilda White and Brown rice, and keep gently stirring until it is heated through – about 3 minutes. Just before serving, mix in some chopped chives, coriander and parsley. Serve with a squeeze of lemon.