Smoked Seafood Risotto

Meanwhile, pour the water (see ingredients for amount) into a saucepan and stir in the stock powder. Bring to the boil, stirring to dissolve the stock powder, then reduce the heat to the lowest setting. Halve the tomatoes and pop them on a lined baking tray. Drizzle with oil and season with a pinch of salt and pepper. Spread out in one layer and pop on the top shelf of your oven to roast until soft and caramelised, 20-25 mins

Stir the arborio rice into the frying pan and cook for 1 minute. Stir in a ladle of stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Roughly 3-4 mins before your risotto is done, carefully stir through the fish pie mix. IMPORTANT: The fish is cooked when opaque in the middle and the prawns are cooked when pink on the outside and opaque in the middle.

When your risotto is finished and the fish is cooked through, remove the frying pan from the heat. Gently stir through the lemon zest, cheese and half the dill. Season to taste with salt and pepper and add a squeeze of lemon juice.