Instructions: 1 Cook the rice according to the packet instructions and drain. Line a ramekin dish with clingfilm and lay the basil leaves on the clingfilm to cover.

2 Heat 1 tbsp olive oil in a frying pan, add the chopped onion and cook gently for a few minutes to soften. Mix the onion into the drained rice, season and pack the rice into ramekin.

3 Cut the chicken thighs into strips. Heat 1 tbsp olive oil in a frying pan and cook the chicken for a few minutes until cooked through.

4 Remove the chicken from the pan, add the white wine, dash of Worcestershire sauce, 100g/3 1/2oz creme fraiche and mustard and bring to the boil. Season.

5 Cut the courgette into long ribbons with a potato peeler. Heat 1 tbsp olive oil in a wok, add the courgette ribbons and stir fry quickly until tender.

6 Return the chicken to the pan, stir and serve on a plate. Turn the ramekin out onto the plate, peel off the clingfilm and serve with the courgette ribbons.

7 For the Chocolate Pudding: Place the butter and caster sugar in a food processor and blitz together. Add the egg, self-raising flour and cocoa powder and blitz again until smooth.

8 Tie a piece of greaseproof paper around the outside of a greased ramekin dish to make a collar and fill the dish with mixture.

9 Cook in the microwave in high power/800W for about three minutes, or until the sponge is well risen and cooked through.

10 Mix together the orange zest and 100g/3 1/2oz creme fraiche. Turn the sponge out of the dish and serve with the creme fraiche.

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