Monkfish, Bacon and Butternut Squash Risotto

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). 

Boil your kettle, then 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.

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 bacon lardons and onion. Stir-fry until golden and softened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add half the garlic and cook for 1 min more.

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

Stir your veg stock into the rice. 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.

Meanwhile, zest and halve the lemon.

Finely chop the chives (use scissors if easier).

In a small bowl, mix together the room temperature butter with the chives and season with salt and pepper. 

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

Once hot, add the monkfish pieces to the pan and cook for 3-4 mins each side, adjusting the heat as necessary.

Add the chive butter and the remaining garlic to the pan, then cook for 1 min more, spooning the butter all over the fish. Remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.