2 tbs extra virgin olive oil

50 g pancetta (or middle bacon rashes)

1 brown onion, peeled, diced

2 cloves garlic, finely chopped

1 cup Red Tractor Australian oats

1 ltr low-salt chicken stock, plus 1 cup water, warmed in a saucepan

1 cup frozen peas, thawed

2 green spring onions, finely sliced

30 g butter

sea salt and black pepper, to taste

½ cup parmesan or pecorino cheese, grated fresh from a block

Heat the oil in a large frying pan over a medium heat. Add the pancetta (or bacon) and cook for 2 - 3 minutes to render out some the fat. Add in the onion and garlic and cook for a further 2 minutes to soften so it becomes fragrant.

Add in the oats and cook for 2 minutes to coat in the extra virgin olive oil. Add in 1 cup of the warm stock and stir frequently until the liquid is nearly absorbed. Keep adding the stock 1 cup at a time and stir in between additions until nearly all the stock has been absorbed and the oats look creamy but have a chewy-tender texture.

Stir in the peas, spring onion, butter and half the parmesan then allow peas to warm through for 2 minutes. Taste for seasoning and add salt and pepper as required. Use any leftover stock to loosen the mixture as the oats will keep soaking up the liquid as it sits.

Place into serving bowls and top with remaining parmesan, black pepper and a drizzle of extra virgin olive oil before serving.