In a saucepan over a medium heat, cook the rice in the stock for 20 minutes, or until the liquid is absorbed and the rice tender. Allow to cool then check seasoning.

With wet hands, form the rice into balls, burying a cube of mozzarella in the middle of each. Shape into a flat cake, still using wet hands.

Wrap a thin strip of ham around each cake. Dip in beaten egg then in polenta and fry gently in cooking olive oil until crisp and golden and the cheese molten.

Cook’s notes: Serve these tasty cakes on a bed of lightly dressed butter lettuce leaves or draped in Napoletana sauce as part of a tapas selection.