Heat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Pull 1 clove from the garlic bulb and set aside. Wrap the rest of the garlic bulb in foil and pop it in the oven to roast for about 40 mins. Meanwhile, trim and peel the beetroot and coarsely grate it into a bowl (wear gloves if you'd like to keep your fingers stain-free). Peel and finely chop the onion.

Crumble the stock cube into a heatproof jug. Pour in 750ml boiling water and stir to dissolve.

Warm 1 tsp olive oil in a pan over a medium heat. Add the onion. Season with salt and pepper. Fry for 5 mins, stirring often, till the onion is glossy. Peel and crush the reserved garlic clove.

Stir the beetroot, crushed garlic and risotto rice into the onion. Pour in the stock. Add the thyme leaves, bring to the boil, then ladle the risotto into a casserole or ovenproof dish.

Pop a lid on the casserole dish or cover it tightly with foil. Bake for 30 mins till the rice is soft. Remove the lid or foil and cook for 5-10 mins, till the risotto has dried out a little. While the risotto cooks, finely chop the parsley stalks and leaves.

The roasted garlic bulb should be soft by now. Squeeze the flesh from half of the cloves using the back of a knife (see our tip for what to do with the leftover cloves). Stir the roast garlic through the crème fraîche with 1 tbsp Dijon mustard and plenty of salt and pepper. Add more garlic to taste.

Tip the salad leaves into a bowl. Squeeze a little lemon juice into a small bowl and whisk with 1 tsp olive oil and some seasoning. Drizzle over the salad. Toss to dress.

Taste the risotto and adjust the seasoning if needed. Stir half the roasted garlic and mustard cream and a quarter of the stilton through the risotto with some of the parsley. Top with the remaining garlicky cream and cheese, and more parsley. Serve with the salad on the side.