Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Add the risotto rice and half the garlic. Stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in the cider vinegar until evaporated.

Stir in the boiled water for the risotto (see pantry for amount) and vegetable stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil). Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

Meanwhile, boil another full kettle. Pop the spinach into a sieve in your sink. Pour over the boiling water from your kettle until piping hot. Once hot, squeeze out all of the excess water from the spinach with the back of a spoon.

If you have a blender, blend the spinach and half the peas until smooth, 1-2 mins. Season with salt and pepper.

If you don't have a blender, finely chop the spinach and mash the peas with a fork. Set aside for now.

Meanwhile, halve the baby plum tomatoes.

Put the tomatoes on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer.

When the risotto has 10 mins remaining, add the tomatoes to the top shelf of the oven and roast until softened, 10-12 mins.

When the risotto is almost ready, melt half the butter (see pantry for amount) in a small frying pan on medium heat. 

Once melted, stir in the remaining garlic and cook until fragrant, 1-2 mins.

Remove from the heat and cover with a lid or foil to keep warm.

When the risotto is cooked, remove it from the oven and stir through the blended spinach and peas, remaining whole peas, hard Italian style cheese and remaining butter (see pantry for amount).

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.

Share the risotto between your serving bowls. Scatter over the roasted tomatoes and spoon over the garlic butter.

Break up the goat's cheese and scatter over the risotto, then sprinkle over the walnuts.

Finish by drizzling over the honey (see pantry for amount).