I’m more in and out of my flat right now than the hokey-cokey, but here’s what I knocked together out of various store cupboard and fridge bits, with a little help from http://www.theguardian.com/lifeandstyle/2013/nov/08/one-pot-winter-recipes-hugh-fearnley-whittingstall.
Couple of handfuls defrosted Quorn chicken pieces
Half an onion, minced
One garlic clove, minced
Dry white wine
Dried oregano and thyme
One third jar of red pesto
Tin chopped tomatoes
One courgette, chopped into small cubes
Four chestnut mushrooms, chopped small
Preheat the oven to 180 degrees.
Heat the vegetable oil in a wok, and stirfry the quorn pieces until golden.
Add the onion, garlic, thyme and oregano, fry for a few minutes.
Pour over the wine, heat till it bubbles.
Add the rice, then some of the hot stock. Stir occasionally, until the stock is absorbed.
Add more stock in increments, until the rice is tender.
Add the tomatoes, pesto, courgette and mushrooms, then salt to taste.
Simmer for a few minutes, add a splash of olive oil and black pepper, then pour into a casserole dish, cover and cook for 45 minutes.