Summertime TAKEAWAY

PACK AN OUTDOOR FEAST THAT'S FULL OF COLOUR AND FLAVOUR - PERFECT FOR A GARDEN PICNIC OR ELEGANT ALFRESCO ENTERTAINING

- ANDRÉA CHILDS

PEA, TARRAGON & MASCARPONE ARANCINI

Prep, 10 mins. Cooking, 14 hours

MAKES 25

I love eating arancini as soon as they are fried, but that will never be possible on a picnic, so I've found a way of ensuring the rice stays soft even when cold. Out with the butter (which hardens when cold) and in with luscious mascarpone.

400ml vegetable stock

1tbsp olive oil

1 onion, finely chopped

125g risotto rice

3tbsp dry vermouth or dry white wine

60g frozen peas, defrosted

2tbsp chopped tarragon

2tbsp mascarpone

3tbsp freshly grated

Parmesan cheese

75g plain flour

75g panko breadcrumbs

1 egg

1tsp milk Sunflower oil, for frying

Sea salt and freshly ground black pepper

Lemon wedges, to serve

1 Bring the stock to the boil in a saucepan, then lower the heat to a slow simmer.

2 Heat the oil in a heavy-based saucepan over a low heat and gently cook the onions for 10 mins until softened. Add the rice and cook, stirring, for 1 min. Pour in the vermouth or wine and cook, stirring, until all the liquid has been absorbed.

3 Add 2 ladles of stock to the rice, stirring until it has been absorbed. Continue adding a ladleful of stock and stirring until the rice is creamy and tender to the bite, about 16-18 mins. Stir in the peas, tarragon, mascarpone and Parmesan. Taste, then season and leave to cool completely.

4 Wet your hands, take 1tbsp risotto and roll into a ball the size of a golf ball. Repeat to make 25.