Oven-Baked Salmon and Lemon Risotto

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. Once cooked, season with salt and pepper, then transfer to a bowl.

Pop the (now empty) pan back on medium heat with a drizzle of oil. Once hot, add the shallot and fry until softened, 4-5 mins.

Next, stir in the garlic and cook for 1 min more.

If you prefer hob cooking your risotto, just use a normal pan.

Add the risotto rice to the pan, stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir the boiled water for the risotto (see pantry for amount) and vegetable stock paste into the rice. Bring back up to the boil, then pop a lid on the pan (or cover with foil). 

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. 

Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When the risotto has 5 mins left, stir in the charred courgette and peas. 

Return to the oven for the remaining 5 mins so everything's piping hot.

When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese, a knob of butter (if you have any), a squeeze of lemon juice and half the lemon zest.

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.