Cajun Corn Oven-Baked Risotto

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the onion and cook until softened slightly, 4-5 mins.

Next, add the garlic, Cajun spice mix and risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the boiled water for the risotto (see pantry for amount) and vegetable stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

Bake the risotto on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

In the meantime, trim the bottom 2cm from the asparagus and discard.

Cut the lemon into wedges.

In a large bowl, add half the lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside for later.

When 12 mins of risotto cooking time remains, pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the bottom shelf until tender, 11-13 mins.

Once your risotto has finished cooking, remove from the oven and stir through the hard Italian style cheese and butter (see pantry for amount). Add a squeeze of lemon juice.

Taste and season with more salt, pepper and lemon juice if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.