Pan-Fried Salmon

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 5-6 mins, stirring occasionally. Add the garlic and cook, 1 min.

Add the risotto rice, 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. Pop a lid on the pan and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins. Turn every couple of mins. Once cooked, season, then transfer to a bowl. Set aside.

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.

When the risotto has 10 mins remaining, return the frying pan to high heat with a drizzle of oil. Pat the salmon dry with kitchen paper, then season.

Once hot, carefully place your salmon into the pan, skin-side down. Cook for 4-5 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle. 

When the risotto's cooked, remove it from the oven and stir through the courgette, butter (see pantry for amount), hard Italian style cheese and a squeeze of lemon juice. 

Season to taste with salt, pepper and more lemon juice if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.