Frozen: Tomato and roast shallot rice with confit garlic. Serves two

This is just hands-down my favourite rice dish. Roasting the tomatoes, shallots and garlic in oil with thyme and cinnamon sticks brings a mellow sweetness to the whole affair and the rice absorbs all those delicious flavours as it cooks. Goes with EVERYTHING,  although I could quite happily eat it by itself, sometimes with a poached egg for a quick lunch.

It's easiest to reheat it in the microwave: as always, you know your appliance best and  should adjust these instructions according to the power rating. Loosen the lid to let the steam escape and microwave on defrost or low power for 3-4 mins. Give it a good stir to break up any frozen chunks of rice, add a tbsp of water, loosely recover and then heat on high for 2-3 mins or until piping hot (75 C) all the way through. Give it another stir and leave to stand for a couple of minutes before serving. Do not reheat again.

If you would rather use the stove, turn the frozen rice out of its container into a nonstick saucepan or frying pan. Add a tbsp of water and cover with a lid.  Heat over a low-medium heat, stirring occasionally until it is piping hot (75 C) all the way through. Do  not reheat again.

Ingredients (allergens in bold)

Cherry tomatoes, garlic, olive oil, shallots, thyme, cinnamon sticks, basmati rice