Pan-Fried Monkfish, Bacon & Pea Risotto

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). When hot, add the bacon lardons and stir-fry until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Then add the garlic and stir-fry for another 1 min. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. IMPORTANT: Cook lardons thoroughly.

Next, add the boiled water and the vegetable stock paste to the pan, stirring well to combine. Bring back up to the boil, then pop a lid on the dish (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins. Your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. Meanwhile, in a medium bowl, mix together the olive oil for the dressing (see ingredients for amount) and a squeeze of lemon. Season with salt and pepper and leave the dressing aside.

About 10 mins before the risotto is ready, heat a drizzle of oil in a large frying pan on high heat. When hot, add the monkfish pieces to the pan. Season with salt and pepper and scatter over the lemon zest. Cook the monkfish pieces 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. The monkfish is cooked when opaque in the middle.

When ready, remove from the oven and stir in the peas, butter, half the mint and half of the grated hard Italian style cheese. Squeeze in some lemon juice, taste and add more salt, pepper or lemon if needed. TIP: Add a splash of water if it has become a bit thick.