1 cup Spekko Long Grain Parboiled Rice
250 g bacon pieces
2 Tbsp olive oil
1 onion, grated
2 carrots, grated
1 red pepper, diced
2 garlic cloves, crushed
80 g pack sugar snap peas, finely sliced
100 g shelled peas
2 cups grated white cheddar or Emmental cheese
1⁄2 cup cream
6 eggs, whisked
2 Tbsp chopped broad leaf parsley
1⁄2 tsp chilli flakes, or more to taste
Salt and pepper to taste

For the tomato relish
1 Tbsp olive oil
1 onion, diced
2 garlic cloves, finely chopped
3 tomatoes, roughly chopped
1 red chilli, seeds removed and finely chopped
2 Tbsp sugar
Salt and pepper to taste

To serve
A fresh salad

1. Preheat the oven to 180 ◦C and line a large baking dish with butter greased baking paper.

2. Cook the Spekko Rice as per the instructions on the packet.

3. Fry the bacon in a pan until crispy.

4. In a large pan, heat up the olive oil over a medium heat. Add the onion, carrots, pepper and garlic. Saute for a minute or two. Add the sugar snap peas and peas.

5. Remove from the heat. Add the grated cheese, whisked eggs, cream and the parsley. Season chilli flakes with salt and pepper.

6. Mix in the bacon.

7. Decant into the baking dish. Cook for about 20 – 25 minutes, until brown and set. Allow to cool slightly

8. To make the relish, heat the olive oil in a pan over a medium heat. Add the onion and garlic, saute until translucent.

9. Add the tomatoes, chilli and sugar. simmer for 10-15 minutes, or until slightly thickened. Season with salt and pepper to taste.

10. Portion the bake into squares, place them on individual plates. Top with the tomato relish and serve with a fresh salad.