Lemon & Herb Salmon on Pea and Leek Risotto

Pour the boiled water for the risotto (see pantry for amount) into a measuring jug. Add the vegetable stock paste and stir well to combine - this is your veg stock.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large 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 the pan is hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until starting to soften, 3-4 mins.

Add the garlic and risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in your veg stock. 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, 20-25 mins.

When the risotto has 15 mins left, roast the salmon on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.

Zest and halve the lemon (see ingredients for amount). Pick the mint leaves from their stalks and roughly chop (discard the stalks).

In a medium bowl, squeeze in some lemon juice (see ingredients for amount). Mix in the chopped mint, salt, pepper, honey and olive oil for the dressing (see pantry for both amounts).

Pop the courgette ribbons into the dressing and toss to coat.

When the risotto is cooked, remove it from the oven and mix in the peas, lemon zest, hard Italian style cheese and butter (see pantry for amount).

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.