Sausage Risotto

Heat a splash of oil in a large (ovenproof if you have one) saucepan on medium heat. Add the panko breadcrumbs and a pinch of salt. Stir and toast until golden, 3-4 mins. Transfer the crumbs from your pan to a plate, wipe out the pan with some kitchen paper. Add the sausage chunks to your pan with a drizzle of oil. Cook until browned, 5-6 mins, turning frequently to brown them evenly. Add the onion, stir and cook until soft, 5 mins.

Add the rice to your pan and stir together to make sure the rice is coated in oil. Pour in the tomato stock mixture. Stir together, bring to the boil and cover with a lid. TIP: If your pan isn't ovenproof, transfer the mixture to an ovenproof dish at this point and cover with a lid or tin foil. Pop on the middle shelf of your oven and cook, 20 mins.

Meanwhile, halve the cucumber lengthways. Slice half of it into thin half moons and the other half into batons (in case anyone doesn't like salad). Squeeze the lemon juice into a small bowl along with the honey, olive oil (amount specified in ingredient list), a pinch of salt and black pepper. Whisk together with a fork. This is your dressing. Pop the cucumber slices and baby leaves in another bowl. Roughly chop half the basil leaves (discard the stalks).

If the rice and sausage in your risotto isn't cooked yet then just pop it back into your oven for 5 mins more. TIP: The sausage is cooked when it is no longer pink in the middle. Once cooked, add the chopped basil, hard Italian cheese (leave one pinch for the salad) and butter to the risotto and stir together until melted. Taste and add salt and black pepper if you feel it needs it. Add the whole basil leaves to the salad.