Saffron, Crab & Clotted Cream Risotto

Boil a kettle

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

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

Once hot, add the diced onion and cook for 3 min or until softened but not coloured

Meanwhile, dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water and add your saffron, then leave to infuse – this is your saffron stock

Once the onion has softened, add the chopped garlic with your arborio rice and chilli flakes (can't handle the heat? Go easy!) and cook for 1 min, stirring to coat the grains in the oil

Add the saffron 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

Add the juice of half your lemon[s] to a mixing bowl with a drizzle of olive oil

Season with a pinch of salt and pepper and whisk to combine – this is your lemon dressing

Cut the remaining lemon into 1 wedge per person

Once the risotto is ready, remove it from the heat and season with a pinch of salt

Tip: Your risotto should be porridge-like in consistency so if it is looking a little dry, add a splash of water

Stir most of your crab meat (save some for garnish!) and your clotted cream through the risotto – this is your saffron, crab & clotted cream risotto

Wash your salad, then pat it dry with kitchen paper

Toss the salad in the lemon dressing – this is your dressed salad