Asparagus, Pea & Basil Speltotto & A Chicken Breast

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then boil a full kettle

Add your spelt to a pot of boiled water and bring to the boil over a high heat

Cook for 20 min or until tender (it will still have a slight bite when cooked)

Once cooked, drain and set aside for later

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Trim the woody ends off your asparagus and slice the woody ends into rounds

Chop your basil roughly, including the stalks, peel and finely chop (or grate) your garlic

Zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) and cut in half

Add the chopped basil to a pestle & mortar with a little lemon zest and a pinch of salt and bash to a paste

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a squeeze of lemon juice and stir it all together – this is your basil drizzle

Cut the remaining lemon into 1 wedge per person

Reboil half a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle olive oil over a medium-high heat

Once hot, add the sliced leek with a pinch of salt and cook for 8-9 min until softened and slightly caramelised

While the leeks caramelise, dissolve your vegetable stock mix and soft cheese in 100ml [130ml] [170ml] boiled water – this is your stock

Add the asparagus tips to a baking paper-lined tray, season with a pinch of salt and sprinkle over half your grated Italian hard cheese (you'll use the rest later!)

Put the tray in the oven for 6-7 min or until the asparagus tips are cooked and the cheese is melted and crisp – these are your cheesy asparagus tips

Once the leek has softened, add the chopped garlic and cook for 30 secs or until fragrant

Once fragrant, add the blanched peas, chopped asparagus stalks and a small pinch of salt and cook for 2-3 min or until starting to soften

Once softened, add the cooked spelt and stock and cook for a further 2-3 min or the liquid has reduced

Add the remaining grated Italian hard cheese and basil drizzle

Season with a pinch of salt and pepper and a little butter and stir it all together – this is your asparagus & pea speltotto