Herby cod & king prawn risotto

Pour the stock into a saucepan set over a very low heat. Melt the butter in a separate large saucepan or sauté pan and gently cook the onion for 8-10 minutes until softened but not coloured. Stir in the rice with a pinch of salt and cook for 1 minute.

Pour in the wine then simmer for 2 minutes until fully absorbed. Add the hot stock, a ladleful at a time, stirring with each addition and cooking over a medium heat until the rice is almost tender and most of the stock is absorbed (15-20 minutes). Meanwhile, make a drizzle by stirring together the chopped parsley, salad onions, capers, lemon zest and juice and olive oil; season.

Gently fold the cod into the rice and cook for another 5 minutes, until the fish and rice are cooked through and opaque and all the stock has been absorbed (for a softer texture, just add a little more stock). Add the prawns for the final 3-4 minutes of cooking, ensuring they are cooked through, opaque and fully pink. Season, then stir through the herby drizzle.