Preheat the oven to 180°C (350°F). While it heats, warm the olive oil in a large, ovenproof skillet over a medium heat. When the oil shimmers and you can smell its nutty aroma, toss in the diced onion. Sauté for 4–5 minutes until the onion turns translucent and soft, releasing a sweet, savoury scent.

Add the garlic and stir for about 30 seconds until fragrant. You’ll know it’s ready when the sharp raw garlic smell mellows into something richer. Tip in the dry rice and stir to coat every grain in the glossy oil. The rice will start to look slightly toasted at the edges.

Pour in the chicken stock and milk, then sprinkle in the mustard powder, smoked paprika, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pan. The liquid should look pale golden and smell deeply savoury.

Bring the mixture to a gentle simmer. You’ll see small bubbles breaking the surface, but don’t let it boil fiercely. Fold in the broccoli florets. They should be bright green against the creamy liquid.

If using cooked chicken or turkey, stir it in now. Transfer the skillet to the oven, uncovered, and bake for 25 minutes. The kitchen will fill with the comforting scent of baking cheese and tender vegetables.

After 25 minutes, remove the skillet. The rice should be tender and most of the liquid absorbed. Sprinkle the grated cheddar and Parmesan evenly over the top. Return to the oven for another 8–10 minutes, until the cheese is bubbling with golden patches and the edges are crisping. The top should look like a golden, molten blanket.

Let the casserole rest for 5 minutes before serving. During this time, the sauce thickens and sets, turning from a loose creaminess into a luscious, clingy coating for every grain of rice. My husband, who's usually picky, asked for seconds the first time I made this.