Seared Sea Bream on Orkney Crab and Tomato Risotto

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). Trim the bottom 2cm from the asparagus and discard. 

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. Add half the garlic and fry until fragrant, 1 min. 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, stir and cook until the edges of the rice are translucent, 1-2 mins. 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, halve the baby plum tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop onto one side of a large baking tray.

When the risotto has 20 mins remaining, add the tray to the bottom shelf of the oven and roast until softened, 15-20 mins.

When the tomatoes have roasted for 5 mins, add the garlic baguette to the other side of the tray and return to the oven to bake until golden and piping hot, 12-15 mins.

Meanwhile, zest and cut the lemon into wedges. Finely chop the chives (use scissors if easier).

In a small bowl, mix together a good squeeze of lemon juice, half the chives and olive oil for the dressing (see pantry for amount) - this is your chive and lemon dressing. Set aside for now.

When the risotto has 10 mins remaining, heat a drizzle of oil in a frying pan on medium-high heat. Pat the sea bream dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place your sea bream into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

For the last min, add half the butter and the remaining garlic to the pan. Fry until fragrant, 1 min. Baste the fish by spooning over the garlic butter.

Once the sea bream is cooked, remove from the heat and cover to keep warm.

Meanwhile, bring a large pan of water to the boil for the samphire (don't add salt - the samphire is salty enough!).

Once the water is boiling, add the asparagus and samphire to the pan, lower the heat and simmer until tender, 3-4 mins. Once cooked, drain in a sieve. Return to the pan, squeeze over some lemon juice and cover to keep warm.

When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese, remaining butter, the lemon zest, a squeeze of lemon juice, the roasted tomatoes, crab meat and remaining chives.

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

Share the crab and tomato risotto between your serving bowls.

Top with the sea bream and drizzle over the chive and lemon dressing.

Serve the asparagus, samphire and garlic baguette alongside.