03/10/15 Live from Garvagh

Ingredients & Method:

· 150g chopped bacon or gammon

· 2 tablespoons oil

· 1 red onion, finely chopped

· 2 cloves garlic, minced

· 250g chopped chorizo sausage

· 150g chopped black pudding ( leave it or or substitute sausage if you don't like pudding)

· 200g calaspara or risotto rice

· Good pinch of saffron or ½ teaspoon turmeric

· 1 tablespoon tomato puree

· 1 punnet cherry tomatoes, halved

· 500ml chicken stock

· 4 eggs

Fry the bacon in the oil in a large pan until crisp.

Add the onion and garlic, lower the heat and cook until soft.

Add the chorizo, black pudding and rice and cook for 2 minutes.

Add the tomato puree and saffron and the stock.

Place a lid and simmer for 10 minutes, remove lid add the tomatoes and cook for a further 10 minutes or until rice is cooked and has absorbed most of the stock. Transfer to a baking dish.

Set oven to 220oc.

Whisk the eggs and pour over the top of the rice and bake for 5 minutes or until set on top.

Serve.