A top summer lunch. Serves four.
1 onion, finely chopped
1 pinch saffron
2 tbsp olive oil
½ tsp ground fennel seeds
2 cloves garlic, crushed
1 pinch chilli flakes
2 tbsp chopped tinned tomatoes (or fresh, peeled, deseeded and chopped)
300g risotto rice
Salt and pepper
A splash of white wine (or vermouth)
1 litre hot vegetable stock
1 bunch fresh basil, leaves picked
1 aubergine, thinly sliced
2 courgettes, thinly sliced
Olive oil
125g mozzarella, sliced
100g roasted and peeled red peppers (the kind you buy in a jar will do)
1 tbsp grated parmesan (or alternative)
Cook the onion and saffron in oil over a low heat for 10 minutes. Add the fennel, garlic and chilli, cook for another couple of minutes, then add the tomatoes and rice. Turn up the heat and cook at a vigorous simmer for five minutes. Season generously, add the wine and stir.
Over medium heat, add the stock a ladle at a time, adding the next ladleful only when the previous one has been absorbed. When most of the liquid is used up, check the texture of the rice – it should be almost cooked but still have a little bite to it. Season again, add the finely shredded basil, stir and leave to cool.
Toss the aubergine and courgette slices in a little olive oil, season and grill on a hot griddle pan (or on a barbecue) until char lines are visible and the vegetables are soft to touch.
Butter a terrine or loaf tin and line the base with a strip of bakingparchment. Take one-third of the cooled rice and press it into the bottom of the mould. Top with half the courgette strips, followed by half the aubergine, mozzarella and red peppers. Sprinkle with parmesan. Repeat with another third of the rice and the remaining veg and cheese. Top with the final third of rice.
Bake in a medium oven (180C/ 350F/gas mark 4) for 30 minutes, until golden brown on top. Run a knife around the edge of the cake and turn out on to a serving dish. Serve sliced, either hot or cold, with a green salad.