Step 1

Cut the bacon in pieces and fry in a large saucepan until crispy. Add the spring onion and cook for two minutes, then add the chicken. Pour over the white wine (if using), or substitute with water and simmer for a few minutes.

Step 2

Add the cooked white rice and mix. Set aside.

Step 3

To prepare the white sauce, melt the butter in a heavy saucepan. Add the flour and mix to form a paste (this is called a roux). Remove from the heat and add a few tablespoons of milk and stir thoroughly. Continue adding the milk bit by bit until incorporated, stirring constantly to avoid lumps.

Step 4

Return to the heat and cook, while stirring, until it has thickened. Season with mustard and salt and pepper. Add one cup of grated cheddar cheese (reserve the second cup).

Step 5

Beat the egg and stir into the white sauce mixture. Pour over the rice mixture and stir until incorporated. Pour into a medium-sized baking dish and smooth over gently with a spatula.

Step 6

Top with the remaining cheddar cheese. Bake at 170C for around 20 minutes or until bubbling. Serve in slices, hot.