Baked Chicken and Chorizo 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, trim the baby gem lettuce. Halve the lettuce lengthways, then thinly slice widthways. Halve the cherry tomatoes. Trim the cucumber, quarter it lengthways, then chop widthways into small pieces. Combine the lettuce, tomatoes and cucumber in a bowl. 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 (stalks and all) and add this to the bowl. Stir in half the 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 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 half with the garlic mayonnaise dressing (unless the kids are really adventurous, in which case dress it all!).