Heat your oven to 180°C/Fan 160°C/Gas 4. Crumble a stock cube into a heatproof jug. Pour over 750 ml boiling water. Stir to dissolve. Add a pinch of saffron and set aside to infuse.

Peel and chop your onion finely. Remove two cloves of garlic from the bulb, reserving the remainder for the Grilled Veg Caviar & Garlic Cream recipe. Peel and grate or crush the garlic cloves.

Heat 1 tbsp oil in a large heavy based pan. Add the onion and cook on a low heat for 5 mins till translucent. Add half the garlic and cook for 1 min. Tip in the risotto rice and toast in the oniony oil for 2 mins.

Add in 2 ladles of the stock. Stir now and then for a few mins. When it has been absorbed by the rice, add another ladleful. Repeat this process until all the stock has been used and the rice is soft with a slight bite. This will take 20-30 mins.

While the risotto is cooking, create ribbons of courgette using a veg peeler. Throw away the seeded core. Zest and juice the lemon. Whisk half the juice with the remaining garlic, a pinch of salt and 1 tbsp oil. Coat the courgette and leave to marinade.

Tip the spinach leaves into the risotto and stir till they have wilted. Strip the leaves from the thyme. Add the remaining lemon juice to the risotto. Add half the thyme leaves.

Tip the breadcrumbs into a bowl and add the lemon zest, remaining thyme leaves and plenty of seasoning. Scrunch together. Tip in the almonds.

If your pan isn’t ovenproof, spoon the risotto into an ovenproof dish. Scatter the lemon and almond crumbs over the top. Bake for 10 mins until the top is crispy and golden. Serve with the courgette salad.