Cod on Oven-Baked Leek 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 leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally. Stir in the garlic and cook for 1 min.

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

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.

Meanwhile, zest and cut the lemon into wedges.

Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Drizzle over the honey (see pantry for amount). 

Fold the foil, sealing on all sides to create a parcel. Once the risotto has been in the oven for about 10 mins, pop the tomato parcel on the bottom shelf of your oven and roast until softened, 15-20 mins.

When the risotto has 5-10 mins remaining, heat a drizzle of oil in a large frying pan on high heat. Pat the cod dry with kitchen paper, then season with salt and pepper.

Once the oil is hot, lay in the fish and fry until golden, 3-4 mins. TIP: To stop the fish from breaking up, don't move it around when it's cooking.

Turn and cook for 3-4 mins on the other side.

When cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.