A great way to use up the delicious leftover roast carrot risotto is to turn it in to arancini. These little rice balls have a filling of melted cheese and are just right for dipping in the Mary-Rose sauce.

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Breakfast
Porridge, cereal or toast and jam

Lunch
Tin ham & cheese toasted sandwiches

Dinner
Arancini with Mary-Rose dip and frozen vegetables or salad

Snacks and desserts
Rice pudding

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Arancini with Mary-Rose dipping sauce

Serves 4

Ingredients for the Arancini

300g of the saved risotto
A drop of milk
Cooking oil, for deep-frying
3-4 bread crusts made into fresh bread crumbs
Salt and pepper to mix in the milk
Handful of flour
100g cheese

Ingredients for the Mary-Rose dipping sauce

2 tablespoons of ketchup
2 tablespoons of mayonnaise
A dash of Worcestershire sauce
Dash of lemon juice
Freshly ground pepper

Method

Divide the rice mixture into golf ball size pieces.

Put a small cube of cheese in the centre of each piece and roll the rice around it.

You should make about 12-14 of them.

In 3 shallow separate bowls put flour with salt and pepper, milk and your bread crumbs. Roll the rice balls in the flour, then the milk then the bread crumbs.

Heat your oil in a deep fat fryer or a large, deep saucepan to 180°C. (To test the temperature, a cube of bread added to the oil should brown in about 40 seconds if you don’t have a thermometer.)

Fry in batches for about 2-3 minutes, until crisp and golden. You can keep them warm in the oven while you cook the rest, and this will also help to melt the cheese even more.

To make the Mary-Rose dipping sauce just mix all ingredients together

Serve with a dip and cooked vegetables or salad.

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Bread Recipe

Makes 1 loaf or 6-8 rolls

Ingredients for the basic bread:
500g strong white flour, plus extra for dusting
1 1/2 teaspoons salt
7g yeast
3 tablespoons olive oil
300ml cool water

Added option ingredients:
You could add chopped olives, fruit, nuts or seeds
to this bread before the first proving as it
would be easier once it’s kneading is done.
Or even roll it in sesame seeds or oats
just before cooking.

Method

Mix the flour, salt and yeast in a large bowl, then make a well in the centre. Add the oil and water, and mix together.

If the dough seems a little stiff, add 1-2 tablespoons of water, mix well then tip onto a lightly floured work surface and knead for around 10-15 minutes until the dough is smooth and stretchy.

Once the dough is satin smooth, fold it in half 4 times, then flip it over and place it in a large lightly oiled bowl. Cover with cling film and leave to rise in a warm place for at least 1 hour until doubled in size.

Then take it out and on a floured surface repeat the four times folding process. Do this every half hour for 3 times, then on the last time, place it in the basket (if you have one) and leave to prove/rise for about 30 minutes.

If you are making rolls, now is when you divide the dough. Shape in to rounds and leave to rise on a lightly covered tray.

Next, prepare for baking by preheating your oven to 230°C. Put a baking tray in to heat up and another tray at the bottom that will contain water to add steam to your bread. Put the kettle on to boil. Now transfer the loaf to the hot tray and slash the top with a serrated knife, you can spray it with water too if you want.

Put the baking tray back in the oven and pour a cup of boiling water in to the bottom tray to create steam. Close the door quickly.

Bake for 30-40 minutes until golden brown and the loaf sounds hollow when tapped underneath. It’ll be about 15-20 minutes for the rolls.

Cool on a wire rack.

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Creamy rice pudding

Serves 4

Ingredients for the rice pudding:
200g pudding rice
1 litre milk
80g caster sugar
2 teaspoons vanilla extract
Good pinch of grated nutmeg
Handful of sultanas
200g double cream

Ingredients for the topping:
50g sultanas
Zest and juice of 1 orange

Added options ingredients:
You can use lots of different toppings like fresh or frozen fruit, Jam or just a teaspoon of brown sugar

Method

To make the pudding, bring the milk to the boil with the sugar, vanilla and nutmeg.

Add the rice, stir well and simmer gently, stirring every now and then for 30 minutes, or until the rice is softened. Don’t let it catch on the bottom and burn.

Remove from the heat, and leave to cool, then stir in the cream and put in the fridge until ready to serve.

For the orange and sultana topping, in a microwavable bowl mix half the zest and all the juice of the orange with the sultanas and microwave for 1 minute.

Let them stand for another minute so that the sultanas soften by soaking up the juice. Spoon on top of the rice pudding and scatter some zest for decoration.