Oven-Baked Risotto

Put a large, ovenproof saucepan on medium-high heat and add a glug of oil. (If you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). Add the mushrooms and season with salt and pepper. Cook until browned, 5 6 mins, then transfer to a bowl.

Once the mushrooms are out of the pan, pop the pan back on medium-high heat. Add the onion and bacon lardons to the pan and cook until the onion is soft and the bacon lardons are nicely browned, 5-7 mins, stirring occasionally. IMPORTANT: Wash your hands after handling raw meat. Cook the bacon lardons thoroughly.

Stir in the mushrooms and garlic, then cook until fragrant, 1 min. Stir in the risotto rice then add the cider vinegar, allowing it to evaporate completely before adding the boiling water (see ingredients for amount) and chicken stock paste. Stir and bring to the boil, then reduce the heat to low. Cover the pan with a lid (or seal it with foil). Pop on the middle shelf of your oven and bake until the rice is tender, 20-25 mins. TIP: If you don't have an ovenproof pan, transfer the risotto to an ovenproof dish now, before it goes in the oven.

When the risotto is ready, remove from your oven and leave it to cool slightly. Meanwhile, make the salad. In a large bowl, mix a squeeze of lemon juice with the sugar and olive oil (see ingredients for both amounts). Season with salt and pepper. Add the rocket and toss to dress.