This is another recipe inspired by skiing! On our final night, Jenna cooked us an amazing chicken and mushroom risotto and last week I wanted to recreate it. I made the risotto whilst watching Titanic and this resulted in me being a little slack with photos…

Shopping list: 500g brown rice, 500g chestnut mushrooms, optional: chicken, 2x400ml cans of coconut milk, 2 limes, 2 lemons, 100g frozen peas, garlic, dried thyme, dried oregano, ground cumin.

This made enough to serve 6, so I kept it in the fridge and had delicious risotto for lunch all week.

1. Place 6 cloves of garlic, 4 teaspoons dried thyme, 4 teaspoons dried oregano, 2 teaspoons dried cumin, and olive oil in a large saucepan

2. Chop up the mushrooms and add to the pan. Cook for 2-3 minutes so that the mushrooms are coated in the herbs, spices and garlic

3. Add 700ml boiling water, 1 can of coconut milk, the rice, lime juice, salt and pepper. (This didn’t look very pretty, another reason for no photos!)

4. Place the lid on the pan and leave to simmer for 45 minutes, stirring occasionally (watching Titanic in the meantime is also recommended)

5. Stir in the remaining coconut milk, lemon juice, and peas. Cook for another 15 minutes.