Cook the rice until soft, strain and rinse under running water until cool. In this recipe it doesn’t matter if you overcook the brown rice or even use leftover rice. Sauté the leek or purple onion until soft. Add the nutmeg and broccoli and sauté for a further 2–3 minutes or until broccoli is bright green in colour and al dente!

Whiz the tahini with water and salt, then add this to the rest of the ingredients and mix thoroughly. Form into balls about the size of a lime. Roll in gluten-free crumbs.

Bake for 20 minutes in the oven at 190°C (375°F) or lightly fry in shallow pan with frying oil.

Parsley & cashew pesto

Blend parsley and oil in a blender. Once parsley is blended, add the cashews and remaining ingredients and pulse for 10–20 seconds. This pesto recipe is nice when it’s a little more runny than the usual pesto as it works better for dipping the arancini into.

They are great served with your favourite salad, as a little starter or canapé. Kids love these too: perfect for lunch box treats!