Rinse the borage and the other herbs and the leaf vegetables well, take the leaves off their stalks and cut all but the smallest into thin strips. Put them in a saucepan with 2 pints (1.2 litres) water and 1 tsp salt; cover and simmer for 30 minutes.

Make the pesto (if fresh basil is unavailable, buy the pesto ready-made) and mix it with 3 tbsp of the herb broth before adding the rice.

Turn up the heat and allow the herb soup to come to the boil; sprinkle in the rice, stir and boil over a moderate heat, uncovered, for 10 minutes.

When the rice is just tender, stir in half the pesto mixture and 1 tbsp of the oil and boil for a further 2 - 3 minutes.

Draw aside from the heat, stir in the rest of the pesto and oil, add salt to taste and serve with Parmesan cheese.