Oven Baked Risotto

Return all the chicken to the pan and add the chorizo, stir-fry for 2 mins. Stir in the arborio rice to coat it in the oil, then pour in the white wine vinegar and allow to evaporate. Add the stock and bring to the boil, then remove from the heat. Cover with a tight fitting lid (or some foil) and pop the dish on the top shelf of your oven for 20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Meanwhile, remove and discard the root from the baby gem lettuce. Halve the lettuce lengthways, then thinly slice widthways. Chop the vine tomato into 2cm pieces. Remove the top and bottom from the cucumber, quarter it lengthways, then chop widthways into 2cm pieces. Mix the garlic mayonnaise in a bowl with a splash of water to loosen it up slightly. Season with salt and pepper.

Put the pine nuts in a freezer bag and roughly crush using the bottom of a saucepan. Tip into a small bowl. Roughly chop the basil and add this to the bowl. Stir in half the hard Italian cheese and the olive oil (see ingredients for amount) until you have a drizzling consistency.

When the risotto is cooked, remove it from the oven and gently fold through the butter and remaining hard Italian cheese. Stir through the baby spinach until wilted. Tip: If the kids don't like spinach, serve theirs before adding the spinach. Divide the chopped salad between two bowls and dress one bowl with the garlic mayo dressing (unless the kids are really adventurous, in which case dress it all!).