Savoury rice cake with spinach and cheese

This savoury rice cake is a kind of cross between a risotto and a frittata. It is almost infinitely adaptable - you can use whatever vegetables take your fancy (as long as they're cut small), or ring the changes by using a different cheese. The rice does need to be a starchy, short-grain variety though (such as a risotto rice or paella rice, or even pudding rice), to help it stick together.

It is good hot or cold, and is perfect for a picnic. Or make it to eat hot for dinner and have the leftovers for lunch the next day.

Serves 4, or two with leftovers

Ingredients

1 onion
1tsp olive oil
300g risotto rice
200g fresh spinach
150g peas, fresh or frozen
1 pint hot vegetable stock
100g 4oz parmesan or extra mature cheddar
4 eggs, beaten
1 pinch saffron strands (optional - or use 1 tbsp chopped fresh basil or dill instead)
salt and pepper

Method

If using the saffron, start by putting the strands in a little hot water and leaving to soak. Line a round tin about 20cm in diameter with greaseproof paper. Heat the oven to gas mark 5/ 190C/ 375F.

Chop the onion and fry it in a large pan over a medium heat for a few minutes until golden. Add the rice and a ladleful of stock. Stir and continue to cook over a medium heat, adding more stock as soon as it gets absorbed. Stir fairly frequently, but you don't need to stir continually. If you run out of stock, add some boiling water from the kettle.

After 15 minutes, while the rice is still al dente, chop the spinach and stir it in, adding the peas a couple of minutes later with the saffron and its liquid, if using, or the fresh herbs if you're using those. Your risotto should be fairly thick. Stir well for a couple of minutes more, season and then remove from the heat. Stir in the beaten eggs and put pour in to the prepared tin.

Bake for about 30 minutes or until the cake is set and golden on top. Allow to cool a little before cutting into wedges.

Serve with a cucumber and tomato salad. If taking for a picnic, you might want to pack a fork in case it's not firm enough to be eaten with the fingers.