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Ingredients

• 1 courgette, about 250g
• 300 g arborio risotto rice
• 100 g mozzarella, cut into 1cm cubes
• 100 g fontina, manchego or other hard, mature cheese
• 50 g parmesan, freshly grated
• olive oil, for greasing
• 4 tbsp toasted breadcrumbs
• sprigs fresh bay leaves

• 3 tbsp olive oil
• 3 cloves garlic, chopped
• 400 g canned chopped tomatoes
• 1/2 tsp balsamic vinegar
• 1 tsp dark brown sugar
• black pepper
• 2 handfuls of basil, coarsely chopped or torn

• handful of basil
• 4 tbsp extra virgin Italian olive oil

Description

Celia Brooks Brown Has Created A Truly Different Christmas Treat - A Savoury Cake Which Looks Wonderful On A Festive Table

UK TV