• 2 tablespoons of duck fat
  • 3 onions, peeled and thinly sliced
  • 180g basmati rice
  • 7 medium courgettes, finely sliced
  • 500ml hot chicken stock
  • 4 heaped tablespoons of creme fraiche
  • 150g Emmental or Cheddar cheese, grated
  1. Heat the oven to 190C/375F/Gas 5. Add the duck fat to a large frying pan on a low heat with a splash of water. Once melted, add the onions and cook for 20 minutes until soft and sticky.
  2. Rinse your rice under cold water until the water runs clear. When the onions are ready, add the courgettes along with the rice. Stir and pour over hot stock. Turn up the heat and cook for 5 minutes.
  3. Take the pan off the heat and gently stir in the creme fraiche and 100g of your grated cheese and season well.
  4. Pour into a large gratin dish/oven ready baking dish. Make sure it’s all evenly distributed with most of the courgettes on the top to keep the rice moist. Sprinkle over the rest of the cheese and bake for 40 minutes until golden and bubbling and all the stock has been absorbed.

This recipe is by Jamie Oliver