1. Cook brown rice according to the instructions on the packet.

• 2. Boil broccoli until cooked but still crunchy.
  3. Slice patty pans and fry in a little oil until a light golden colour.
  4. Drain pilchards from tomato sauce.
  5. In a pan heat up the tomato sauce from the pilchards, add the red pesto and adjust seasoning to taste with salt, pepper and sugar.
  6. Mix the tomato sauce with the cooked brown rice.
  7. Place the rice in a bowl and top with the whole pilchards, broccoli and patty pans.
  8. Finally, crumble feta over and serve warm.