Double-Smoked Leg Ham & Pecan-Basil Pilaf

Heat a large frying pan over a medium-high heat. Add the butter and a drizzle of olive oil (to stop the butter burning!) and heat for about 1 minute, or until melted. Add the brown onion and ham, stir and cook for 6-7 minutes, or until the onion is soft and the ham has browned. Add the garlic and cook for 1 minute, or until fragrant.

Rinse the basmati rice well. Add the rice to the pan and stir to coat in the butter. Add the warm water (check ingredients list for the amount), crumble in the chicken stock cube and bring to the boil. Cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the water is absorbed and the rice is tender. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!

While the rice is cooking, heat a medium frying pan over a medium-high heat. Add the chopped pecans and cook, stirring, for 3-4 minutes, or until fragrant. Remove from the heat and transfer to a medium bowl. Add the Parmesan, basil and olive oil (3 tbs for 2 people/ 6 tbs for 4 people) to the bowl with the pecans and stir to combine. TIP: If you have a blender, add the ingredients in whole and whizz together!

Once the rice has 5 minutes cook time remaining, return the medium frying pan to a medium-high heat and add a drizzle of olive oil. Add the green beans and a pinch of pepper and cook for 4-5 minutes, or until slightly charred on the outside. Once the rice is ready, fluff it up with a fork and stir through the pecan pesto and green beans. TIP: If any rice has caked to the bottom of the pan, scrape it off and stir it through for extra flavour!