Preheat your oven to 150°C. Pour the water (see ingredients for amount) into a large saucepan on medium heat and stir in the stock powder to dissolve. Leave on a low heat. Halve, peel and finely slice the shallot. Chop the tomato into 2cm pieces and pop onto a lined baking tray. Season with a pinch of salt and pepper. Roast on the middle shelf of your oven until just soft, 15-18 mins, then switch off the oven, leaving the tray inside.

Heat a drizzle of oil in another large saucepan on medium heat. When hot, add the shallot and cook, stirring, until soft, 4-5 mins. Stir in the rice and cook for 1 minute.

After 1 minute, stir in a ladle of stock. When the stock has been absorbed by the rice, stir in another ladleful. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. TIP: The more you stir, the creamier it will be!

In between stirring, zest then juice the lemon. Finely chop the chives. Pop the lemon zest, chives and pine nuts in a small bowl and use the end of a rolling pin to roughly mash them together, gently crushing the pine nuts. TIP: Use a pestle and mortar if you have one! You should have a rough, thick paste.

Trim the courgette, then use a vegetable peeler to peel long ribbons along the length. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the courgette ribbons and mint in a bowl along with half the lemon juice and a pinch of salt and pepper. Toss together.

When your risotto is almost cooked, stir through the prawns until cooked, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre. Remove the pan from the heat and stir through the pesto. Season to taste with salt, pepper and a splash of lemon juice if needed. Serve in bowls with the roasted tomato and courgette ribbons on top. Enjoy!