Squash & cherry tomato baked rice with pine nuts and burrata

Preheat the oven to 220ºC, gas mark 7. Rinse the rice well, then leave to soak in cold water.

Place the butternut squash chunks and cherry tomatoes into a medium roasting tin or ovenproof dish. Drizzle over 1 tbsp extra virgin olive oil, season well, then roast for 10 minutes. Drain the rice and stir into the vegetables with the garlic paste. Pour over the hot stock and bake for 20 minutes.

Scatter over the pine nuts and return to the oven for 10 minutes more, until the rice is cooked through and starting to crisp and the pine nuts are golden.

Tear the burrata over the top of the rice and drizzle with a little more extra virgin olive oil. Grind over some black pepper, scatter with basil leaves and serve.