• 1 c long grain rice
• ¼ c dried bread crumbs
• 400 g can tomatoes
• 1 tbsp tomato paste
• 1 tbsp tomato sauce
• 1 finely chopped onion
• ½ c milk
• 6 eggs lightly beaten
• ½ c grated cheese
• ½ c grated parmesan
• Freshly ground sea salt and black pepper
• Fresh herbs (optional)

Cook the rice and drain well, then leave to cool. Preheat the oven to 180 C. Grease the muffins tins well and then dust with the dried bread crumbs.

Mix the remaining ingredients together with the cooked rice and spoon into the muffin tins. Place a slice of tomato on the top of each one to garnish and bake for about 35-45 minutes or until a skewer comes out clean.

• 450 g fresh (shelled) or frozen broad beans
• 50 g ham or prosciutto or lean smoked bacon
• 1 chorizo sausage
• 1 onion
• Olive oil
• Splash of white wine
• 2 cloves garlic
• Fresh mint
• Pinch of sugar
• Salt and pepper

Cook the beans in a pot of boiling water for 3 mins and then drain through a sieve and rinse with cold water to stop the cooking process. Set aside to cool before removing the grey outer skin.

Cut the ham and chorizo into small strips and fry off with the onion in a little oil in a small fry pan. Add in the garlic and cook until brown and crispy. Pour in a splash of dry white wine, a pinch of sugar and let it bubble to evaporate the alcohol. Add in the beans and gently toss all the ingredients together. Garnish with sea salt and generous amounts of freshly ground black pepper.