Fill and boil your kettle. Trim the root and dry tops off the leek. Rinse under a cold tap and slice the leek into 1cm-thick pieces. Peel and thinly slice the garlic. Pick the tarragon leaves and chop them.

Crumble the stock cube into a medium pan and pour in 800ml boiling water. Pop the pan on the hob and bring to a gentle simmer.

Add half the butter to a large, deep frying pan or wok and melt over a medium heat. Slide in the leek and garlic. Season with a pinch of salt and pepper and fry for 5-6 mins, till slightly softened.

While the leeks cook, line a baking tray with foil. Rub the hake fillets with 1 tbsp olive oil and a pinch of salt and pepper. Pop the hake onto the baking tray, skin-side up, and set to one side. Warm your grill to high.

Add the rice to the frying pan and cook, stirring, for 3-4 mins till the rice starts to go translucent around the edges.

Add a splash of stock to the pan (around 150ml) and cook, stirring often for 3-4 mins till the stock has been absorbed. Repeat till you have 150ml stock left in the jug. You don’t have to stir the risotto constantly, just every few mins. It should take around 20-25 mins to cook and stir in most of the stock.

When the risotto is nearly cooked, slide the hake under the hot grill. Cook for 5-6 mins, till tender and flaky when pressed with a fork.

Add the remaining stock to the risotto, along with the remaining butter and the tarragon. Stir in the baby leaf spinach and squeeze in the juice from the lemon. Have a taste and add more salt and pepper or lemon juice if needed.

Divide the risotto between a couple of plates. Top with the grilled hake and serve.