1510. PRAWN, PEAS and BACON RICE

serves two


450 ml vegetable stock
1 tablespoons olive oil
6 rashers streaky bacon, chopped
125 grams long grain rice
finely grated zest of 1 lemon
100 grams frozen peas
150 grams large, cooked and peeled prawns
lemon wedges, to serve (optional)

Make up the stock. Heat the oil in a wide, deep frying pan over a high heat. Add the bacon and cook for 2-3 minutes until golden. Remove with a slotted spoon and set aside. Tip away most of the fat from the pan, then return the pan to a medium heat.

Stir in the rice and zest. Cook for 30 seconds, then stir in the stock. Cover and simmer for 8 minutes, stirring occasionally.

Stir in the peas, cook for 3 minutes, then stir in the prawns. Cook for 2 minutes, until the prawns are heated through and the rice is cooked.

Stir in the bacon and season to taste. Divide between plates and serve with the lemon wedges, if you like.


bacon recipe courtesy of: Matthew Drennan, delicious. magazine