Recipe: Yorkshire Rice Squares

Rating: 4.5 stars based on 246 reviews


  • 150g of uncooked rissoto rice - fry then cook in vegetable stock, leave to cool at room temp
  • 4-7 medium courgettes, 800g, grated or spiralised
  • 1 tbs butter
  • 2 red onions, thinly sliced
  • 8 garlic cloves, finely chopped
  • 5 or so carrots the same size as the courgettes, grated or spiralised
  • 12 large eggs
  • 300g cheddar cheese, grated
  • 75g cheddar cheese, grated
  • 1 large tomato, thinly sliced (optional)
  • 75g flour
  • 2 rounded desert spoons of Italian herbs with garlic/olive mix
  • Optional: A handful of spinach (fresh or frozen)


  • Preheat oven to Gas Mark 4.
  • In a large saucepan, melt the butter over medium heat. Add onion and garlic and cook gently for a few minutes or until soft.
  • Add the carrot, and cook for another few minutes, stirring occasionally. Add the courgette and cook for one more minute.
  • Remove from the heat and place mixture in a bowl to cool.
  • When the rice is cool coat with 75g of plain flour.
  • Beat the eggs extremely well in a bowl.
  • When everything is cool: mix the rice/flour, eggs, the larger amount of cheese, the herbs and the veg. The result should be a strong mix without runny egg.
  • Grease the base and sides of a large high-sided baking dish and line with grease-proof paper. Press rice mixture in, top with tomato slices (optional) and then remaining grated cheese -
  • Bake for about 40-50 minutes, or until cheese is golden brown.
  • Leave to cool and cut into slices and wrap individually to freeze.


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