A Weekday Menu Recipe

1 tbsp Olive Oil

1 Onion, finely chopped

100g/4oz Celery, chopped

2 Garlic Cloves, crushed

350g/12oz Paella or Long Grain Rice

Salt and Black Pepper

2 teasp Freshly chopped Thyme

Fresh Vegetable Stock or water (see method for amount)

1 Red Capsicum (sweet Pepper), chopped

1 Yellow Capsicum (Sweet Pepper) chopped

450g/16oz Asparagus, cut into 5cm/2 inch pieces

1 Large Courgette, sliced

200g/7oz Fresh Tomatoes, chopped

100g/4oz Frozen Peas

100g/4oz Sweetcorn Kernals

Salt and Black Pepper

1. Heat the oil in a large saucepan, add the onion, celery and garlic and saut� for 3-5 minutes until soft.

2.Add the rice, salt, pepper and thyme and sufficient water or stock to cover the mixture with about 2.5cm/1 inch of liquid and stir well.

3. Bring to the boil, reduce the heat, cover and simmer for 10 minutes .

4. Add the capsicum, asparagus, courgette, peas, tomatoes and sweetcorn, mix well then cover and continue to cook for  a further 10 minutes, adding a little more stock or water if necessary to prevent from sticking.  Serve immediately.