• 1 litre carton soya milk
• 1 vanilla pod, split
• 1 large orange, zest and juice
• 3 tbsp runny honey
• 175g (6oz) arborio or risotto rice
• 4 small, ripe nectarines
• 50g (1 3/4 oz) pistachios, shelled

Scrape the seeds out of the vanilla pod. Pour the soya milk into a pan and add the vanilla pod and seeds. Bring to the boil and remove from heat. Place the orange zest, juice and 2 tablespoons of the honey into a pan and stir for 1 minute. Add the rice and stir until coated in the orange mixture. Add the hot vanilla-infused soya milk, a ladle at a time gradually, stirring until all the liquid is added and absorbed and the rice tender. This will take about 25-30 minutes. Heat a frying pan until really hot. Brush the nectarine halves, cut-side, with a little honey. Place cut-side down into the pan and cook for 3-4 minutes on each side. Serve in individual serving bowls, top with nectarines, scatter over the pistachios and finish with a drizzle of honey.