Heat butter in a thick skillet. Add the chopped garlic and saute for a minute. Add the chopped Basil, oregano and chilli flakes and let it cook. Now add the cooked rice and toss well. Add the Salt, Pepper and chilli flakes and set aside.

Cut out the top portion of the tomato and scoop out the seeds. In a bowl take grated cheese, peas and corn and season with oregano and chilli flakes. Mix well. Now fill the tomatoes with this mixture and bake in an over at 180 degree celsius for 20 mins m until the chesse melts and the tomatoes cook.

For the Potato Wedges - Slice Potatoes horizontally into chunky pieces. Immerse them in salted boiling water for a minute. Quickly drain them and place them in the freezer overnight. Deep fry as required.

For the Vegetarian Stroganoff - Heat butter in a pan, add the chopped onion and garlic and saute. Then add the veggies and let them cook al dente

Now add the flour and the seasonings like thyme, chilli flakes and mix well. Add the Worcestershire sauce and the vegetable stock and bring to a boil. Let it simmer for 5 mins. Take it off the pan and add the cream slowly so that it does not curdle. Infact add a ladle of the boiling liquid to the cream and mix well before you add that way temperature difference is minimised.