I have only been to Basingstoke twice in my life, today being the second time, and each time I get horribly lost- I go round and round in circles for what seems like hours! It actually reminds me of a time in Seville when I’d given up hope of ever finding the apartment again….

However, after being rained on I had a lovely catch up with a colleague in a very sweet tea shop, so worth the journey all in all. Maybe my next trip to Basingstoke will be third time lucky?

A rainy day called for a sunny, warm meal and that was exactly what was created:

Oven-baked Tomato and Herb Risotto

This is adapted from an Annie Bell recipe and was both easy and tasty, perfect for tired people in need of a pick me up. Here’s my recipe for it:

500ml vegetable stock, with a pinch of saffron

glug of olive oil

1 small onion, chopped

1 tin chopped tomatoes

Handful cherry tomatoes, chopped

150g risotto rice

150 ml dry white wine

Sprig of rosemary and thyme

✨ preheat the oven to 180 degrees

✨ heat the stock and saffron in a small pan

✨ in a heavy pan that can go into the oven, heat the oil and fry the onion for a couple of minutes until softened. Add the tomatoes for a minute or two, and then stir the rice into the pan.

✨ pour in the wine and reduce for a couple of minutes. Add the rosemary and the thyme. Put over the stock, season, cover with a lid and pop into the oven for 25 mins.

I took the lid off for the last 2 mins to reduce the liquid a little further. I have to admit to being a little sceptical about cooking a risotto in the oven but it really was lovely and will be a permanent feature in the French Thomas kitchen!