Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4

Courgette and pumpkin seed rice recipe

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Ready in 20 minutes

4 tbsp olive oil
2 garlic cloves, chopped
1 medium onion, chopped
4 sticks celery, chopped
2 green or yellow courgettes (or a mixture), diced
½ tsp salt
2 tsp ground cumin seeds
400g cooked long-grain rice, cooled
100ml water or vegetable stock
100g green pumpkin seeds
10 fresh mint leaves, torn

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1. Heat the oil in a wide-bottomed pan. When hot, fry the garlic, onion, celery and courgettes with the salt and cumin for 5 minutes, stirring occasionally, until tender. Stir in the rice and water or stock. Simmer until the liquid has been absorbed.
2. Stir in the pumpkin seeds and mint. Check the seasoning and serve.

Nutritional info

Per serving: 402kcals, 24.3g fat (3.7g saturated), 10.5g protein, 38.2g carbs, 2.8g sugar, 0.7g salt

Chef's tip

You could make this a more substantial dish by garnishing it with hard-boiled egg wedges and grated cucumber.

Wine Recommendation

Wine note: a fresh, light young rosé. Try one from France’s Loire Valley.

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