Heat your oven to 200°C/Fan 180°C/Gas 6. Peel the onion and dice it. Peel and slice the shallots. Trim and slice the celery. Trim the dry ends off the fennel. Pick off any fronds and set aside. Halve the fennel, then slice into long lengths and finely slice them to match the celery.

Warm 1 tbsp olive oil in a pan. Add the onion, shallots, celery and fennel. Season with salt and pepper. Cook over a low heat for 8-10 mins till soft and golden. Stir now and then.

Crumble the vegetable stock cube in a measuring jug. Add 500ml boiling water and stir to dissolve it. Stir the risotto rice into the veg. Cook and stir for 2 mins.

Add a ladleful of the stock to the pan. Cook for a few mins, stirring a couple of times, till the stock has been absorbed. Repeat, stirring a few times whenever you add a fresh ladleful of stock, till you have one ladleful of stock left. This should take around 30 mins.

When the risotto has cooked for 15 mins, place the hake fillets on a square of foil in a baking dish. Season with salt and pepper. Drizzle with ½ tbsp olive oil. Bake for 15 mins till just cooked. The fish will be white and flake easily when pressed with a fork.

Meanwhile, put the salad leaves in a bowl. Whisk 1 tbsp balsamic vinegar with ½ tbsp olive oil and some salt and pepper to make a dressing. Add to the salad leaves and toss to mix. Slice the lemon into wedges and set aside.

Finely chop the parsley leaves and stalks. Finely grate the Parmesan. When you add the last bit of stock, add most of the parsley and Parmesan. Stir them in. Taste the risotto. Season to taste.

Divide the risotto between 2 warm bowls. Top with the baked hake, its juices and the rest of the parsley and Parmesan. Serve with the salad and lemon wedges for squeezing.