• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek and button mushrooms. Finely chop garlic. • Cut mild chorizo into 1cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and diced bacon, breaking up bacon with a spoon, until golden, 4-5 minutes. • Add the brown sugar and a splash of water and cook until caramelised, 1-2 minutes. Transfer to a paper towel-lined plate. Little cooks: Kids can help out with measuring the brown sugar.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook leek and mushrooms until browned, 6-8 minutes. • Add garlic and cook until fragrant, 1 minute. • Add garlic & herb seasoning and arborio rice and stir to coat. • Add the water and chicken-style stock powder and bring to the boil. Stir to combine, then remove from heat.

• Transfer the risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • When the risotto is done, remove from oven, then stir through the butter and grated Parmesan cheese. Season to taste. TIP: Stir through a splash of water to loosen the risotto if needed. Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.

• When the risotto has 5 minutes cook time remaining, thinly slice apple. Roughly chop walnuts. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper, then add salad leaves, apple and walnuts. Toss to combine. Little cooks: Take the lead by tossing the salad!

• Divide mushroom risotto between bowls. Top with caramelised bacon and chorizo. • Serve with apple and walnut salad. Enjoy!