Monkfish, Bacon and Pea 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 bacon lardons and stir-fry until golden, 3-4 mins. 

Add the garlic and stir-fry for 1 min more, then add the risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Stir your veg stock into the pan. 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, in a medium bowl, mix together the olive oil for the dressing (see pantry for amount) and a squeeze of lemon juice. Season with salt and pepper, then set the dressing aside.

About 10 mins before the risotto is cooked, 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 scatter over the lemon zest. Cook for 3-4 mins each side, adjusting the heat as necessary. 

When cooked, transfer to a plate and cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle. 

When the risotto is cooked, remove from the oven and stir in the peas, butter, half the mint and half the grated hard Italian style cheese.

Squeeze in some lemon juice, then taste and add more salt, pepper and lemon juice if needed. TIP: Add a splash of water to loosen the risotto if needed.