Smoked Haddock Risotto

Heat a drizzle of oil in an ovenproof saucepan or casserole dish on medium heat (if you don't have one, just use a normal saucepan and transfer to an ovenproof dish later). Add the leek and cook until softened, stirring occasionally, 5-6- mins. Add the garlic, stir and cook for 1 minute more.

Add the arborio rice to the pan and stir together with the garlickly oil. Cook until the rice is translucent on the edges, 1 minute. Pour in the stock you made in step 1, stir and bring to a simmer. Tip: If you need to transfer the mixture to an ovenproof dish, do it now, make sure it's big enough to accomodate the spinach later. Sit the haddock on top of the mixture (it should be slightly submerged in the stock).

Cover with a lid or tightly fitting tin foil and then pop into your oven to bake for 20 mins. Meanwhile, get your washing up done and roughly chop the walnuts.

Once the risotto is cooked, remove it from the oven, remove the lid and quickly pop the spinach on top. Cover with a lid and leave for 5 mins for the spinach to wilt. Then carefully stir it into the rice whilst also slightly breaking up the haddock. Add some black pepper and stir in the butter until melted, then taste and add salt and pepper to taste.