Chop the onion and garlic and fry it until the onion starts to sweat. Keep heat under pan as high as possible.

Pour the rice in and stir constantly for 10mins or until rice is golden. It’s important to constantly stir the rice to keep it from burning.

Pour the stock in (be careful of steam as pan will be really hot) and the peas. Put the lid on and bring to the boil. Once boiling, turn heat down to medium and move the lid so it’s half on/off. Boil until stock is evaporated. Leave lid on with the heat off to help evaporate the last of the stock