Cheesy Vegetable & Prawn Bake Recipe

Ingredients :

Serves 4

• 175g / 6oz long-grain rice

• salt and freshly ground black pepper

• 1 garlic clove, peeled and crushed

• 1 large egg, beaten

• 3 tbsp freshly shredded basil

• 4 tbsp Parmesan cheese, grated

• 125g / 4oz baby asparagus spears, trimmed

• 150g / 5oz baby carrots, trimmed

• 150g / 5oz fine green beans, trimmed

• 150g / 5oz cherry tomatoes

• 175g / 6oz peeled prawns, thawed if frozen

• 125g / 4oz mozzarella cheese, thinly sliced

Method :

1. Preheat the oven to 200°C/400°F/Gas Mark 6, about 10 minutes before required. Cook the rice in lightly salted boiling water for 12-15 minutes, or until tender, drain. Stir in the garlic, beaten egg, shredded basil, 2 tablespoons of the Parmesan cheese and season to taste with salt and pepper. Press this mixture into a greased 23cm/ 9 inch square ovenproof dish and reserve.

2. Bring a large saucepan of water to the boil, then drop in the asparagus, carrots and green beans. Return to the boil and cook for 3-4 minutes. Drain and leave to cool.

3. Quarter or halve the cherry tomatoes and mix them into the cooled vegetables. Spread the prepared vegetables over the rice and top with the prawns. Season to taste with salt and pepper.

4. Cover the prawns with the mozzarella and sprinkle over the remaining Parmesan cheese. Bake in the preheated oven for 20-25 minutes until piping hot and golden brown in places. Serve immediately.