Oven-Baked Lemon Chicken and Veggie 'Nduja Risotto

Once the oil is hot, add the onion to the pan and stir-fry until softened, 4-5 mins. Add the risotto rice, diced chicken garlic and tomato puree and stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the boiled water for the risotto (see pantry for amount) and veg stock paste. 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, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the risotto bakes, zest and cut the lemon into wedges. Trim the Brussels sprouts and halve through the root.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins.

Once browned, add a splash of water to the sprouts and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins.

Meanwhile, in a medium bowl, mix together the lemon zest, olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper.

When the sprouts have finished cooking, remove from the heat and stir in the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Transfer them to the bowl with the dressing and set aside for later. 

When the risotto is cooked, remove it from the oven and stir the spinach to the dish a handful at a time until wilted and piping hot, 1-2 mins.

Next, stir though the veggie 'Nduja (see ingredients for amount), hard Italian style cheese, a squeeze of lemon juice and the butter (see pantry for amount). Taste and season with salt, pepper or more lemon juice if needed. TIP: Add a splash of water to loosen the risotto if needed.