Peel the red Florence onion and thinly slice it. Trim any woody ends from the runner beans. Thinly slice the runner beans. Peel and finely chop the garlic clove. Pick the tarragon leaves.

Fill a pan with 800ml boiling water. Crumble in the stock cube and stir well. Bring to a simmer. Warm the grill to high.

Pour 1 tbsp olive oil into a separate large pan and warm to a medium heat. Slide in the sliced onion and garlic. Sprinkle in a pinch of salt and pepper. Fry for 3-4 mins, till slightly softened. Stir in the rice and continue frying for a further 1-2 mins.

Add a splash of stock to the pan – around 100ml. Cook, stirring once or twice, till the rice has absorbed the stock. Add another 100ml stock to the pan and repeat, cooking till the stock is absorbed. Continue till you have around 200ml stock left. This should take around 20 mins.

Meanwhile, lay the whiting fillets onto a roasting tin. Brush the fillets with 1 tbsp oil and sprinkle over a pinch of salt and pepper. When the risotto is nearly ready, slide the fish under the grill for 5 mins, till tender and cooked through.

Stir the sliced runner beans through the risotto and add the remaining stock. Stir well and cook for 2-3 mins, till the beans are tender. Squeeze in half of lemon juice and add the butter and tarragon leaves. Stir well for a further 1 min.

Tumble the salad leaves into a bowl and squeeze over the remaining lemon juice. Spoon the risotto onto plates and top with the grilled fish. Finish with a sprinkle of cracked pepper and serve.