Instruction

• step 1 Heat oven to 200C/180C/gas 6
• Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter
• Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl
• Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins
• Remove with a slotted spoon
• Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft
• Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan
• Add the beans, stock and whichever herb you're using, and bring everything to the boil
• step 2 Sprinkle the rice around the pork belly, pushing it underneath the stock
• Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered)
• Cook for 20 mins without stirring, then check to see how the rice is doing
• The rice should be tender and the stock absorbed
• If it’s not ready, put back in the oven for another 5 mins, then check again
• Taste for seasoning
• step 3 Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like