• Finely chop brown onion. Trim green beans and slice into thirds. • Cut zucchini into bite-sized chunks. Finely chop garlic. • Zest lemon to get a pinch, then slice into wedges. Little cooks: Under adult supervision, older kids can help grate the zest.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and diced bacon, breaking bacon up with a spoon, until onion is softened and bacon is golden, 6-9 minutes. • Add garlic and lemon zest and cook, stirring, until fragrant, 1 minute.

• Add basmati rice to pan, stirring to coat. Add the warm water (1 1/2 cups for 2 people / 3 cups for 4 people) and Italian herbs, then bring to the boil. • Cover with a lid (or foil) and reduce heat to low. Simmer until rice is tender and water is absorbed, 16-20 minutes. Season with pepper.

• When rice has 5 minutes remaining, heat a drizzle of olive oil in a medium frying pan over medium-high heat. • Cook zucchini and green beans, tossing, until tender, 4-5 minutes. Remove pan from heat. Add a squeeze of lemon juice, tossing to coat. Season to taste.

• When rice is ready, transfer veggies to pan with the rice. Add basil pesto, gently stirring to combine. TIP: If any rice has stuck to the bottom of the pan, scrape it off and stir it through for extra flavour!

• Divide bacon and basil pesto rice pilaf between plates. • Top with shaved Parmesan cheese. Serve with any remaining lemon wedges. Enjoy! Little cooks: Add the finishing touch by sprinkling over the Parmesan!