Ultimate Chicken, Bacon and Mushroom Risotto

Pour the boiling water for the stock (see ingredients for amount) into a measuring jug. Heat a drizzle of oil in a large ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). Once the pan is hot, add the bacon lardons and stir-fry until golden, 2-3 mins. Add the leek and mushrooms, then stir-fry until browned, 4-5 mins. Add the garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins. Add half the cider vinegar, stir together and allow the vinegar to evaporate, 30 secs. Stir in the boiled water and chicken stock paste, then stir well to combine. Bring to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

While the risotto bakes, halve the tomatoes. Pour the olive oil for the dressing (see ingredients for amount) and remaining cider vinegar into a medium bowl. Season with salt, pepper and a pinch of sugar (if you have any). Mix together, then set the dressing aside. Just before you are ready to serve, pop the rocket and tomatoes into the dressing bowl and toss to coat.

Once the risotto has baked for 10 mins, heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, lay the chicken into the pan and fry until golden-brown, 5-6 mins each side. Transfer the cooked chicken to a plate to rest for a couple of mins, loosely covered in foil. IMPORTANT: The chicken is cooked when no longer pink in the middle.