Cheesy rice with asparagus

First prepare 4 individual baking dishes that are 360 ml (12 fl oz) capacity. Lightly grease with the melted butter, then dust with the breadcrumbs to coat the bottom and sides. Preheat the oven to 190°C (375°F, gas mark 5).

Place the rice in a medium-sized saucepan, pour over the stock and bring to the boil. Reduce the heat, cover tightly and simmer gently for 5 minutes, without stirring.

Uncover the pan and stir in the peas and asparagus. Bring back to the boil, then reduce the heat and simmer gently, covered, for a further 5 minutes.

Remove the pan from the heat. Stir, then cover again and leave the rice and vegetables to stand undisturbed for 5–7 minutes.

Combine the eggs and cheese in a mixing bowl. Add the chilli flakes, and salt and pepper to taste. Mix with a fork until well blended. Add the rice mixture and stir gently until thoroughly combined.

Divide the rice mixture evenly among the 4 prepared dishes. Set them on a baking sheet and bake for 20 minutes or until set and the tops are golden and crisp. Serve hot.