Summery Crispy Serrano Ham and Lemon Risotto

Heat a drizzle of oil in a large, wide-bottomed saucepan on medium-high heat.

Once hot, lay the Serrano ham into the pan and fry until crisp, 2-3 mins each side.

Once crispy, transfer to a plate covered with kitchen paper. Set aside.

Meanwhile, pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the chicken stock paste - this is your stock.

If you prefer oven-baking your risotto, preheat your oven to 220°C/200°C fan/gas mark 7. Use an ovenproof pan and 2p: 600ml, 3p: 900ml, 4p: 1200ml of boiled water.

Put the (now empty) saucepan back on medium heat. Add a drizzle more oil (if needed).

Once hot, add the leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally.

Stir in the garlic and tomato puree and fry, 1 min. Add the risotto rice, stir and cook until the edges are translucent, 1-2 mins.

Pour in a third of the stock and stir to combine. Add the sugar (see pantry for amount). Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.

The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

For oven-baking, pour in all the water at once and cover with a lid or foil. Bake until the water has been absorbed, 25-30 mins.

Remove from the heat, then stir through the sun-dried tomato paste, hard Italian style cheese, a squeeze of lemon juice and a knob of butter (if you have any) until melted.

Taste and season with salt, pepper, or more lemon juice if needed. Add a splash of water to loosen the risotto if needed.