Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Trim the root and the dark green leafy part from the leek. Halve lengthways and thinly slice. Peel and grate the garlic (or use a garlic press). Halve the lemon. Trim the asparagus and cut into thirds. 

Place the garlic baguettes onto one side of a large baking tray.

Pop the asparagus onto the other side of the tray. Drizzle with oil, season with salt and pepper, then toss to coat. Set aside for later.

Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the chicken stock paste - this is your chicken stock.

Heat a drizzle of oil in a large, wide-bottomed saucepan on medium-high heat.

Once hot, add the leek and bacon lardons. Stir-fry until the bacon is golden and the leek is softened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once softened, add the risotto rice and half the garlic. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Pour a third of the stock into the rice and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time.

Stir occasionally. The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Meanwhile, boil a half-full kettle. Pop the spinach into a sieve in your sink. Pour over the boiling water from your kettle until wilted and piping hot.

Transfer the spinach and half the peas to a blender or food processor along with the oil for the sauce (see pantry for amount) and blitz until smooth. Set aside for later. TIP: If you don't have a blender, finely chop the wilted spinach and stir through the peas at the end instead.

When the risotto has 10-15 mins left, bake the garlic bread and asparagus on the middle shelf of your oven until golden and piping hot, 12-15 mins.

Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

When the risotto has 5 mins remaining, heat a drizzle of oil in a small frying pan on medium-high heat.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 3-4 mins. Add the remaining garlic and fry, 1-2 mins more.

Once cooked, remove the pan from the heat and squeeze in some lemon juice. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Once the risotto is cooked, stir the blended pea and spinach mixture, the remaining whole peas, the butter (see pantry for amount) and two thirds of the Parmigiano Reggiano through the risotto until melted, 1-2 mins. TIP: Add a splash of water to loosen the risotto to your desired consistency.

Add a good squeeze of lemon juice, then share the green risotto between your bowls. Top with the garlicky prawns. 

Pop the rocket and asparagus into a serving bowl. Drizzle over some olive oil and squeeze on some lemon juice and toss to coat. Sprinkle over the remaining Parmigiano Reggiano. 

Serve the garlic baguettes alongside to finish.