Oven-Baked Chorizo and Sweetcorn Risotto

Heat a drizzle of oil in an ovenproof pan over medium-high heat. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer to an ovenproof dish before the risotto goes in the oven. Add the chorizo and fry until it starts to brown, 3-4 mins.

Stir in the sweetcorn and cook for 2-3 mins. Stir in the garlic and risotto rice, cook for 1 min and then pour in the stock. Bring to the boil, cover with a tight-fitting lid or foil and transfer to the oven. Bake on the middle shelf of your oven until the rice is tender, 20-25 mins. TIP: If your pan isn't ovenproof, bring to the boil then transfer to an ovenproof dish, cover tightly with foil and bake for the same amount of time.

Meanwhile, in a medium bowl, mix the balsamic vinegar with the olive oil (see ingredients for amount). Season with salt and pepper and mix together. Pop the rocket on top - we will toss this together later to dress the leaves. TIP: If you toss it now, the rocket will wilt.

Once the risotto has been in the oven for 10 mins, carefully remove and add the baby plum tomatoes to the pan (don't stir them in, just sit them on top). Pop the lid back on and return to the oven for the remaining cooking time.