A simple Italian style dish, made with chopped roast gammon (from a 1 kg joint, cooked in the oven for one and a half hours), carrots, courgette and red pepper. The carrots, the red pepper, and courgette (all diced) were stir-fried in a drizzle of olive oil for fifteen minutes at a low to medium heat. After which water was added, along with two squirts of tomato puree. Allowed to boil down until the sauce had thickened (about twenty-five minutes). The herbs rosemary and basil were added. Plus diced garlic.
The rice (basmati or long grain) was prepared separately, cooked for fifteen minutes at a low heat in slightly salted water, and allowed to stand for another fifteen minutes. Then drained.
Stirred together on the plate, and dressed with ground white pepper.
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