Tomato, olive and mozzarella rice

Method

1. Heat the oven to 180ºC/160ºC fan/ gas 4. Heat the oil in a large heavy-based flameproof casserole over a low-medium heat and cook the onions, covered, for about 10 minutes until soft but not coloured, stirring occasionally.
2. Add the garlic and the rice, stir to coat the grains, then add the wine, if using. Bubble for 3 minutes until reduced and there is no smell of alcohol. Add the tomato paste, chopped tomatoes and stock, then bring to the boil, stirring occasionally.
3. Stir in the oregano/thyme, paprika and half the olives, then taste and season. Put the lid back on the casserole, then bake for 20 minutes until the rice is just tender.
4. Take off the heat and add a little more stock if it looks dry. Scatter over the mozzarella and drizzle with a little oil. Bake for 10 minutes more, uncovered, until the cheese has melted and started to brown. Take it out, rest for 10 minutes, then serve topped with the rocket, remaining olives, a little more olive oil and a squeeze of lemon juice.

Recipe from The Part-Time Vegetarian by Nicola Graimes (RRP £20; Nourish Books)