Preheat your oven to 200°C and pop the kettle onto boil. Halve, peel and chop the shallot into ½cm pieces. Peel and grate the garlic (or use a garlic press). Remove the top and bottom from the courgette. Slice into 1cm thick rounds. Twist and tear the parsley bunch in half. Pick the parsley leaves from their stalks and roughly chop. Finely chop the stalks (keep them separate).

Dissolve the vegetable stock pot in the boiling water (amount specified in the ingredient list). Heat a splash of oil in an ovenproof pan or casserole dish (with a lid) over medium-high heat. Cook the shallot and parsley stalks until softened, 4-5 mins. Add the garlic and tomato purée. Stir and then add the arborio rice. Mix well to coat the rice. Add the stock, bring to the boil, cover with the lid and pop on the top shelf of your oven for 20 mins.

Meanwhile, heat a frying pan over high heat (no oil) and add the courgette. Cook on each side or until nicely charred and soft enough to eat, 4-5 mins. Transfer to a bowl and season with salt and black pepper. Drizzle over a splash of oil and grate in a small amount of lemon zest. Mix well and keep to one side.

Remove and discard the skin from the hot smoked salmon. In another bowl, flake the flesh into 1cm chunks using two forks.

When the risotto has been in the oven for 20 mins, carefully remove it and gently stir in the fish. Pop back into your oven for 5 mins to finish off cooking and to heat the salmon through. Next, put the rocket into a bowl and cut the lemon in half. Add a glug of oil and a little squeeze of lemon juice to the bowl and toss together.

When the risotto is ready, remove from the oven and stir through the butter, courgette and parsley leaves. TIP: Don't over stir the risotto or it will become mushy. Taste and add more salt and black pepper if necessary. Add a squeeze of remaining lemon juice. Serve the hot smoked salmon risotto in deep bowls with the rocket on top or on the side. Enjoy!