Heat the oil in a shallow, flameproof casserole or deep frying pan and fry the onion and bacon together to a golden brown. Stir in the rice and turmeric and cook 1 minute.

Add the stock and seasoning and bring to the boil, stirring. Cover and simmer gently for about 10 minutes.

Pour the cider into the casserole and adjust the seasoning. Make small 'wells' in the rice with the back of a spoon. Break the eggs, one by one, into a cup and tip carefully into the wells.

Cover the casserole or pan and continue to simmer gently for a further 7 8 minutes, or until the eggs are just set, adding a little more stock if necessary. Serve from the casserole, garnished with parsley, if wished.