Chicken Thigh, Bacon & Mushroom Risotto

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high 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 diced chicken, onion, bacon lardons and mushrooms. IMPORTANT: Wash your hands and equipment after handling raw meat.

Cook, stirring occasionally, until the onion has softened and the lardons are browned, 5-7 mins. IMPORTANT: Cook lardons thoroughly.

Stir in the garlic, then cook until the garlic is fragrant, 1 min.

Stir the risotto rice into the pan 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), mixed herbs 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. IMPORTANT: Cook so there's no pink in the middle of the chicken.

For oven-baking, pour in all the water at once and cover with a lid or foil. Bake until the water has been absorbed, 25-30 mins.

Meanwhile, zest and halve the lemon (see ingredients for amount).

In a large bowl, combine a squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Just before serving, add the rocket, then toss to coat in the dressing.