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This recipe for savoury ring is taken from a 1954 issue of Woman’s Weekly. It’s been updated and made more summery by using seasonal vegetables and chicken served around a rice ring.

Serves: 3-4

Prep time: 10 mins

Cooking time: 20 mins

Total time: 30 mins

Skill level: Easy peasy

Costs:Cheap as chips

Ingredients

  • About 15g (1oz) butter
  • 1 small onion, peeled and sliced
  • 1 stick celery, chopped
  • 1 small head of fennel, sliced
  • 1 small red pepper, deseeded and chopped
  • 1 courgette, sliced
  • 1 sprig each of thyme and parsley
  • 2 spring onions, trimmed and sliced
  • 300ml (½ pint) hot chicken or vegetable stock
  • 125g (4oz) cooked shredded chicken
  • About 1 tbsp thickening granules
  • Salt and freshly ground black pepper


To serve:

  • 150g (5oz) basmati rice
  • 2 tablespoons fresh chopped parsley
  • ¾ litre (1¼ pint) ring cake tin, lightly oiled

Method

  1. Heat the butter with the onion in a frying pan and cook for 3 mins. Add the celery, fennel, red pepper, courgette and herbs, and cook over a low heat for another few minutes, stirring occasionally.
  2. Add the spring onion, pour in the stock and simmer for 10 mins. Add the chicken and warm through for a couple of mins.
  3. Cook rice and then drain through a sieve. Pour boiling water through it to separate the grains. Add the parsley and spoon rice into the ring tin. Smooth the top, then turn the rice out on to a hot, flat plate. Using a draining spoon, put the vegetable and chicken mixture into the rice ring (remove the herb sprigs), then thicken the sauce left in the pan with the granules, season and spoon that over the filling.

Nutritional information per portion

fat 4.5g saturates 2.5g calories 100(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.


Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.