Buttery Sole With Cream, Chilli & Tomato Risotto & Charred Lemon

Preheat the oven to 220°C/ 200°C (fan)/gas 7 and heat a large, wide-based pan (preferably non-stick) with a little drizzle of olive oil over a medium-high heat

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half, then add the lemon halves to the pan, cut-side down and cook for 2-3 min or until charred – this is your charred lemon

Transfer the charred lemon to a plate and reserve the pan

While the lemon is cooking, boil a full kettle

Peel and finely chop (or grate!) your garlic

Chop your parsley finely, including the stalks

Dissolve your vegetable stock mix and Chinese rice wine in 750ml [975ml] [1.4L] boiled water

Return the reserved pan to a medium heat with a little drizzle of olive oil

Once hot, add your tomato paste, arborio rice, chilli flakes (can't handle the heat? Go easy!) and chopped garlic to the pan and cook for 1 min or until fragrant, stirring to coat the grains in the oil

Once fragrant, add the vegetable stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked

Tip: Add a splash of water if the risotto is looking a little dry!

While the risotto is cooking, cut 2 pieces of tin foil approx. the size of A4 paper and lay the sole fillets in the middle of the foil, (doubling it up prevents any leakages!)

Tip: Cooking for 3 or more? Make 2 separate parcels!

Loosely scrunch the edges of the foil around the fish leaving the top exposed and transfer the parcel[s] to one side of a baking tray (or two!)

Top with a generous knob of butter, a pinch of salt and pepper and a squeeze of the charred lemon

Add your Tenderstem broccoli to a large piece of tin foil (or two!) with a large splash of cold water and a pinch of salt

Scrunch the foil around the Tenderstem broccoli to form a tightly sealed parcel and add to the other side of the tray[s] (Cooking for 3 or more? Make 2 separate parcels!)

Once the risotto has had 12 min, put the tray[s] in the oven for 15 min or until the fish is cooked through and the broccoli is tender – this is your buttery sole and broccoli

Tip: Your fish is cooked once it turns opaque and flakes easily

Once the risotto is cooked, add your clotted cream with half your grated Italian hard cheese (you'll use the rest later!) and a very generous pinch of salt and pepper

Add a squeeze of the charred lemon and half the chopped parsley (save the rest for a garnish!) and give it a good mix up – this is your cream, chilli & tomato risotto

Chop the remaining charred lemon into 1 wedge per person