RICE SALAD

The temperature is again nearing 40 C and we are into cold food. I have talked about my rice salad before but didn't show you a picture at the time and it changes slightly each time I make it! Here's what I did last night:

Cook c. 1 lb long-grain rice according to the instructions on the pack or for 15 minutes or so, adding half a lemon and some seasalt to the water. Drain well and immediately run cold water over it whilst still in the sieve. Set aside but not for long, as rice deteriorates fast in the heat.

Peel and deseed half a cucumber, chop, salt and leave for about 10 minutes. Rinse, drain well and dry the pieces on kitchen paper. Chop some black olives. Chop the following ingredients finely together: 1 or 2 red peppers [I find the elongated sort better than bell peppers for this recipe], a couple of shallots or very small onions, some celery and lots of flat-leaved parsley and basil. [I chuck the lot in a processor.]

Now put the rice in a serving dish, dress it with about 6 tablesp olive oil, 1 tablesp white wine vinegar, some freshly ground black pepper and nutmeg. Toss well. Add all the vegetables, herbs and the contents of a can of sweetcorn. Mix everything well together once more and chill.

I got this idea for preparing the cucumbers and the whole idea in principle from the excellent and much-missed Jennifer Paterson, in her book Feast Days [published before her Two Fat Ladies incarnation]. She would not approve of the peppers or sweetcorn but I hope she would forgive me.

And yes, here is another salad for you and the not-wife, Jams!