Oven-Baked Bacon & Mushroom Risotto

Put a large ovenproof pan on medium heat with a drizzle of oil. 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 mushrooms and season with salt and pepper. Cook until browned, 5-6 mins, then transfer to a bowl.

Pop your (now empty) pan back on medium-high heat and add the onion and bacon lardons.

Cook, stirring occasionally, until the onion has softened and the lardons are browned, 5-7 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. 

Stir in the cooked mushrooms and garlic, then cook until fragrant, 1 min.

Stir the risotto rice into the pan and cook until the edges of the rice are translucent, 1-2 mins.

Add the cider vinegar and allow it to evaporate completely before adding the boiled water for the risotto (see pantry for amount) and chicken stock paste. Stir well to combine.

Bring back up to the boil, then pop a lid on the pan (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.

Meanwhile, pick the tarragon leaves from their stalks and finely chop (see ingredients for amount, discard the stalks). Zest and halve the lemon.

In a large bowl, combine a squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Just before serving, add the rocket, then toss to coat.