Serves 4 as a side
Small mugful of rice
1 300g tin of mandarin oranges in juice, drained.
1 handful fresh thyme
1 handful hazelnuts
1tbsp olive oil
2tbsp orange juice (you can use the juice from the tin)
Put the mugful of rice in a saucepan and then use the same mug to measure two mugfuls of boiling water. Place a lid of the pan and put on a medium heat until all the water has been absorbed (this will take about 10–15 minutes, depending on the type of rice and gives a perfect result).
While the rice cools, chop the nuts and thyme (remove any woody stalky bits). Add the mandarin oranges, nuts, thyme, oil and juice to the cooled rice and stir with a fork, chopping up the oranges as you do so. Delicious – and even better the next day, which is a bonus if you want to do it in advance.