When the liquid has all been absorbed, add a ladleful of hot stock.
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Continue to add a ladleful at a time, stirring to keep the rice constantly on the move. This takes about 15 minutes. When the rice is just underdone, add the goat's cheese and the parmesan. Correct the seasoning with salt, if necessary, and serve. You need jars with tight-fitting lids. Sterilise them by placing 50ml water in the bottom of each jar, without the lids, and microwave them on high for a couple of minutes. Run the lids through the dishwasher. Before you start, place four small plates in the freezer.
Rub the base of your preserving pan or your biggest, heaviest saucepan with a knob of butter. Drain and dry well and place in your buttered pan.
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Add the ginger and the lemon zest. Sprinkle on the sugar. This is best left overnight covered, out of the fridge, to allow the sugar to slowly dissolve. The next day, place the pan on a very low heat and allow the fruit to start to bleed into the sugar. Don't stir the pan - it won't burn provided the heat is low enough. Shake the pan when the juices have started to run a little and the sugar has dissolved. This should take about minutes.
Now add the lemon juice, which will create steam.
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Turn up the heat and allow the jam to come to the boil. Boil for about 10 minutes. Turn down the heat. Remove a small spoonful and place on one of your cold plates. Allow to cool and if it sets with a little skin, the jam is ready. If it doesn't, re-boil the jam and do the test again.
Keep testing until it forms a skin on top. Now stir in the second knob of butter and allow to cool slightly before pouring it into your sterilised jars, placing a jam paper on top, sealing tightly with the lid, and labelling. Treat this recipe as a guide - you can use whatever fruit and nuts you like as long as the quantities are roughly the same. Butter and line an ovenproof dish measuring 30 x 20cm.
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Melt the butter and honey in a saucepan. Add in the remaining ingredients and mix together really well. Pour into the prepared dish and place in the oven for 20 minutes or until golden brown. Remove from the oven and leave to cool before turning out of the tray.
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