Tuscan-Style Salmon & Black Olive Risotto

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Peel and finely dice your red onion[s]

Peel and finely chop (or grate) your garlic

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

Once hot, add the diced onion with a pinch of salt and cook for 5-6 min or until beginning to soften

Dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water

Once the onion has begun to soften, add your arborio rice and half the chopped garlic (save the rest for later!) and cook for 1 min, stirring to coat the grains in the oil

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

Meanwhile, chop your cherry tomatoes in half

Add them to one side of a tin foil-lined baking tray (or two!)

Add your salmon fillet[s] to the other side of the tray[s], then add a drizzle of olive oil and season with a pinch of salt and pepper

Season the halved cherry tomatoes with a pinch of sugar

Put the tray[s] in the oven for 14-15 min or until the salmon is cooked through

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

Chop your capers and black olives together finely

Combine the chopped capers & olives with the remaining chopped garlic and 2 tbsp [3 tbsp] [4 tbsp] olive oil – this is your tapenade

Once the rice is cooked, remove it from the heat and stir in a knob of butter, half of the tapenade (save the rest for garnish!) and the roasted cherry tomatoes – this is your black olive risotto