Keep the hot stock next on the hob with a ladle handy. Using a large frying pan or casserole, heat the butter with a drizzle of olive oil over a medium-high heat. When the butter is bubbling add ...

Sprinkle the rice with a layer of cornstarch and salt ... is made with a delicious combination of tender chicken, artichoke hearts, and a cheesy golden brown topping. This creamy casserole is ...

The rice should be cooked through but retain bite (you may not need all of the stock). After about 12 minutes, bring a pot of water to the boil, add the artichoke and cook for 5–7 minutes until ...

Serve artichoke mixture over barley; top with cheese. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.