for two – good served hot – but also cold so you could make double quantities and have two very different meals. If you do this, don’t forget to reserve half the dressing for the second meal.

  • 120g/about a cup basmati and wild rice (buy Tilda ready mixed)
  • 1 chicken stock cube
  • left over chicken – equivalent of two breasts. (or poach two breasts for ten minutes in a mix of cider and stock made with water and a stock cube)
  • 2 red onions – peeled and chopped
  • 2 tbsp olive oil
  • 75g THIN asparagus – not the massive tree trunk stuff
  • 75g raspberries
  • handful of rocket


  • 1 tbsp redcurrent jelly
  • 1 tbsp sherry vinegar
  • 1 tsp grainy mustard
  • zest and juice of half a lemon
  • salt and pepper
  1. warm the plates and the raspberries, and the left over chicken
  2. fry the red onions in a tbsp. of olive oil in a saucepan, once beginning to caramelise take out and keep warm with the other ingredients
  3. add another tbsp of olive oil to the saucepan and add the rice and wild rice
  4. fry for about two minutes
  5. add two cups stock made from hot water and the stock cube (if you’ve poached the chicken, use the poaching liquid and make up to the right amount with cider).
  6. snap off the inedible ends of the asparagus and put it in a sieve over the rice, cover with the saucepan lid – steam the asparagus for 10-15 minutes depending on how thick it is. Keep it warm with everything else. Keep four asparagus spears and about ten raspberries to one side for garnishing.
  7. cook the rice (with the lid on) for an additional ten minutes.
  8. make the dressing
  9. mix everything except the garnish in with the rice including the dressing.
  10. garnish artistically

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