Smoked Ham & Basil Pesto Rice Pilaf

Heat a large frying pan over a medium-high heat. Melt the butter with a drizzle of olive oil. Add the onion and ham and cook, stirring, until the onion has softened and the ham is starting to brown, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute.

Add the basmati rice to the pan and stir to coat. Add the warm water, crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Cover with a lid (or foil) and reduce the heat to low. Simmer until the rice is tender and all the liquid has been absorbed, 16-20 minutes. Season with a pinch of pepper.

When the rice has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the green beans, zucchini and a pinch of pepper and cook, stirring occasionally, until slightly charred, 4-5 minutes.

When the rice is ready, stir through the green beans, zucchini and traditional pesto. TIP: If any rice has stuck to the bottom of the pan, scrape it off and stir it through for extra flavour!