Italian Inspired Bacon and Pesto Pilaf

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). 

Once the bacon is cooked, remove to a plate lined with kitchen paper. 

Add the onion to the now empty pan and fry, stirring occasionally, until softened, 4-5 mins. Add the garlic and fry for 1 min more.

Stir the rice into the onion until coated, 1 min.

Pour in the chicken stock paste and the sugar and water for the rice (see pantry for both amounts). Bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam).

In the meantime, Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. Once cooked, season with salt and pepper, then remove from the heat.

When the rice is cooked, stir through the roasted tomatoes, pesto and sun-dried tomato paste until well combined. 

Taste the rice and season with salt and pepper if needed.