Broad bean, green pepper & artichoke rice

Put 2 tbsp oil in a sauté pan or shallow casserole dish on a medium-low heat. Add the green pepper, shallot and a pinch of salt, then sauté for 5-6 minutes, stirring often, until softened. Add ⅔(two-thirds) of the garlic and all the lemon zest; cook for 2-3 minutes more, stirring. Add the rice, increase the heat to medium-high, and stir to coat. Pour in the sherry, if using, and allow to bubble and absorb into the rice, then add 600ml of the stock. Cover the pan and leave to simmer for 12-14 minutes, until the rice is just tender and most of the liquid has been absorbed (and the rice is not yet sticking).

Add the rest of the stock, stir in the broad beans and arrange the artichoke hearts over the rice. Cover and leave to cook for around 3-5 minutes, so the liquid is absorbed, and the rice is cooked through but not sticky. Meanwhile, in a small bowl mix together the mayonnaise and remaining crushed garlic. Take the pan off the heat, grind plenty of black pepper on top and squeeze over ½ (half) of the lemon wedges. Stir through the parsley and serve with an extra drizzle of olive oil, a dollop of the garlicky mayonnaise and the remaining lemon wedges for squeezing.