INGREDIENTS

INSTRUCTIONS

To make the Risotto: Melt 25g/1oz butter in a non-stick pan with the
olive oil.  2 Sweat the onion, thyme and garlic until soft but not
brown. Add the  risotto rice and cook for two minutes until transparent
and smelling  nutty.  3 Add one ladle of stock and stir until the rice
absorbs it before  adding the next ladle. Continue for 15 minutes,
stirring  continuously. Add the herbs and stir to combine. Add the
remaining  butter and parmesan. Season and remove to a bowl to cool.
Set aside.  4 To make the Koulibiac: Preheat the grill. Tear about 12
basil  leaves and place in a shallow, non-metallic dish with the
chilli,  garlic, vinegar and 6 tbsp oil. Place the peppers under the
grill and  cook for 20-30 minutes until well charred, turning
regularly.  5 Cool, peel, cut into quarters and remove the seeds. Add
the peppers  to the chilli mix.  6 Preheat the griddle pan. Brush the
aubergine and courgettes with the  remaining olive oil. Cook the
vegetables in batches for 2-3 minutes  turning once until just tender.
7 Leave to cool a little, then add to the chilli mixture, turning to
coat and then leave to marinate for 1-2 hours or preferably  overnight.
Drain off any excess marinade and pat dry with kitchen  paper.  6
Preheat oven to 190C/375F/Gas 5. Trim one sheet of pastry by cutting
2.5cm wide strips off one of the long edges and two short edges of the
pastry, to give a 30 x 20cm (12 x 8") rectangle.  7 Place one on a
parchment-lined baking sheet and spread with the  olive or sun-dried
tomato paste to within 2.5cm/1" of the sides.  Spoon on the cooled
risotto and spread out evenly.  8 Layer with aubergines and mozzarella,
season and spread over the  pesto. Add layers of sun-dried tomatoes,
remaining basil leaves,  courgettes, yellow and red peppers. Dampen the
pastry edges.  9 Take the second piece of pastry and, starting about
2.5cm/1" from  one short edges, run a lattice cutter along the centre
of the pastry,  pushing down firmly and finishing about 2.5cm/1" from
the opposite  edge.  10 Carefully lift up the pastry, open out the
lattice and place over  the layered vegetables. Press the edges of the
pastry together and  trim off the excess. Seal the edges using a fork,
brush with beaten  egg and sprinkle with Maldon salt.  11 Bake for
35-40 minutes until the pastry is risen and golden brown.  Allow to
cool a little on a wire rack, slice and serve with a leafy  salad.
]]]]] [[[[[ SPICE BUN B: Two Fat Ladies C: Two Fat Ladies, New
continued in part 2

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