• 325g rice (preferably Arborio but any starchy rice will be fine)
• 5 tbsp extra virgin olive oil
• 1 large carrot, grated
• 1 large courgette, grated
• 2 onions, chopped
• 2 garlic cloves, crushed
• 3 eggs, beaten
• 150g strong flavoured cheese, grated
• 4 tbsp cream
• 2 tbsp chopped rosemary
• ¼ tsp nutmeg
  
  For the Sauce
• 1 tbsp olive oil
• 100g cherry tomatoes, halved
• 150ml tomato passata
• 100ml vegetable stock
• 1 tbsp wine vinegar
• a handful of fresh basil leaves, roughly torn

Method:

1. Heat oven to 180°C. Oil a 20cm spring-form tin. Cook the rice in boiling water for about 8 mins, then drain.

2. Heat 2 tbsp of the oil in a frying pan, then fry the onions, carrots and courgettes for 5 mins. Mix in a bowl together with the rice, garlic and remaining olive oil, then leave to cool slightly for about 30 mins.

3. Add the eggs, cheese, cream, rosemary, nutmeg, and seasoning, then put into the tin. Level the surface, then bake for about 25 mins until the cake is golden and slightly crisp.

4. To make the sauce, heat the oil in a pan, add the tomatoes, then fry until lightly coloured. Add the passata, stock, vinegar, basil and seasoning, then gently heat.

5. Carefully turn the cake out onto a warmed serving plate. Serve, cut into wedges with the sauce and garnished with basil.

Can be eaten piping hot from the oven or chilled for a picnic, with a crunchy salad.