RECIPE: Rice and Cheese Bake With Cherry Tomatoes
400g long grain rice
Olive oil, for the dish
150g Pecorino, grated
3 sprigs marjoram, leaves of 1 sprig picked and finely chopped
10 cherry tomatoes, sliced
Salt and freshly ground black pepper, to taste
1. Bring the rice to a boil in twice the volume of lightly salted water, cover and cook over a low heat for about 20 minutes. Drain thoroughly, allow to cool slightly then tip into a bowl.
2. Heat the oven to 200C (180C in a fan oven) and brush a rectangular dish (about 15cm x 30cm) with oil.
3. In a bowl, whisk together the cheese, eggs and chopped marjoram. Season with salt and ground black pepper and stir into the rice, then tip the mixture into the dish and smooth the top flat. Arrange the sliced tomatoes on top of the mixture and season again with a little salt and ground black pepper.
4. Bake in the oven for around 25 minutes, then remove and leave to cool completely. Serve cold, cut into slices and garnish with sprigs of marjoram.