ASDA part of the Wal-Mart family

• 2 large beef tomatoes
• 2 spring onions, trimmed and sliced
• 1tbsp olive oil
• 40g Asda arborio rice
• 200ml hot vegetable stock
• 25g Asda pine nuts
• 50g Asda Feta cheese, crumbled
• 1tbsp Asda pesto
• Fresh Asda basil, to serve

1 Cut a slice from the top of each tomato and carefully scoop out the flesh and seeds. Discard the seeds and chop the flesh. Put the shells in an ovenproof dish.

2 In a small pan, cook the spring onions in the oil for about 2 minutes until soft. Stir in the rice, then add a quarter of the stock and simmer until the liquid is absorbed. Add the chopped tomato.

3 Add the rest of the stock, 2 tablespoons at a time, allowing it to be absorbed before adding more. When cooked (about 25 minutes), the rice should be tender and creamy. (You may not need all the stock.) Turn into a bowl.

4 While the rice is cooking, preheat the oven to 220C/Gas 7. Put the pine nuts on a baking tray and cook for 5 minutes. Add the Feta, pesto and pine nuts to the rice and stuff the tomatoes. Bake for 20 minutes.