Carbonara Inspired Bacon and Black Pepper 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.

Add the onion and bacon to the pan and stir-fry until the onion has softened and the bacon is golden, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

While the onion and bacon fry, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the parcel until soft, 10-12 mins.

Meanwhile, add the crushed black pepper and risotto rice to the pan, stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in the cider vinegar and fry for a further min until evaporated, 1 min.

Stir in the boiled water for the risotto (see pantry for amount) and chicken stock paste.

Bring back up to the boil, then pop a lid on the pan (or cover with foil). Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

While the risotto bakes, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.

In a medium bowl, combine half the balsamic glaze and oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside for now.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

When the risotto is cooked, remove it from the oven and stir through the butter (see pantry for amount), roasted garlic and most of the hard Italian style cheese (save a little for sprinkling on top).

Taste and season with salt and pepper if needed. Stir a splash of water throught the risotto to loosen it.

Toss the rocket and pear through the dressing.