50gbacon piecescut into tiny pieces, less than half a centimetre
400gdried peasdried weight marrowfat peas. Soaked and cooked as per packet instructions
salt & pepper to taste
Fry the bacon in the oil until crisp, then remove it with a slotted spoon and keep to one side.
Fry the onion and garlic, in the remaining oil until soft.
Add rice and peas, then stock and mustard.
Bring to boil, turn down to simmer and cook for a further 15 minutes.
Click here to start a 15 minute timer
You may need more liquid so top up with hot water from the kettle.
When nearly done ( the rice will still have a bit of a bite to it), stir in half the cheese and the reserved bacon pieces, and sprinkle the rest of the cheese (looks a pathetically small amount but persevere!) on top.
Add a little more cracked black pepper and drizzle some of your oil over the top if you like it to look like a Jamie Oliver recipe!
The consistency needs to be quite wet, much more like a sloppy risotto than a biryani.
The salt value excludes any you have added yourself, as each family's tastes will differ