Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil the kettle. Trim the roots and top 3cm off the leeks. Halve the leeks, rinse out any grit and thickly slice them. Peel and finely chop the garlic. Pick the thyme leaves.

Add half the butter to a large ovenproof pan and melt it on a medium heat. Pour in 1 tsp olive oil and slide in the leeks, garlic and thyme. Add a pinch of salt and pepper. Cook for 10 mins, stirring occasionally, till the leeks are soft.

Meanwhile, pour 750ml boiling water into a heatproof jug. Crumble in the stock cube and stir to dissolve. Grate the cheddar.

When the leeks have softened, tip in the risotto rice. Stir for 2 mins. Pour in the stock and stir well. If your pan isn't ovenproof, carefully ladle the risotto mixture into a baking dish. Cover with a lid or foil and slide into the oven to bake for 20-25 mins, till the rice is soft and has absorbed most of the stock. Refill the kettle and boil it.

While the risotto cooks, fill a medium pan with hot water from the kettle and bring it back to a simmer.

When the risotto is cooked, stir through the baby leaf spinach and the cheddar. Fold through the remaining butter, halve the lemon and squeeze in the juice from 1 half. Pop a lid on the pan and set it aside while you poach the eggs.

Turn the heat under the pan of water to mediumlow so it’s just simmering – you only need a few bubbles. Crack 1 egg into a small cup. Carefully slide it into the water (mind your fingers). Repeat with the other egg. Gently cook for 2-3 mins for a runny yolk or 3-4 mins for a more set yolk.

Divide the risotto between 2 warm bowls. Top with a poached egg each. Season with a pinch of salt and a crack of pepper to serve.