Fill your kettle and boil it. Crumble the stock cube into a heatproof jug and pour in 1 ltr boiling water. Stir to dissolve the stock cube. Set aside.

Place a large pan on a medium heat and tip in the pine nuts. Toast for 1–2 mins till golden brown. Tip into a bowl and set aside.

Trim the root and top 3cm from the leek. Halve it, rinse out any grit, then finely slice it. Trim the roots and any dry tips from the spring onions, then finely slice them. Put the pan back on the heat and add 1 tbsp olive oil and the veg. Season with a small pinch of salt and pepper and fry, stirring often, for 6–8 mins till the veg have started to soften and are a glossy dark green.

While the veg fry, use a peeler to shave the rind off the lemon – leave as much of the white pith behind as you can. Finely chop the parsley leaves and stalks. Trim the bases off the Kalettes® and roughly chop them.

Stir the lemon peel, parsley and Kalettes® into the veg. Cook, stirring, for 3 mins to wilt the Kalettes®. Tip in the risotto rice and cook, stirring, for 2 more mins. Turn the heat down to medium-low.

Add around 150ml of the stock to the pan. Cook, stirring often, for 3–4 mins till the stock has been absorbed. Add another 150ml stock and repeat. Keep going till you have used up the stock. This should take around 20–25 mins.

While the risotto cooks, finely chop the wild garlic. When you’ve added all the stock to the risotto and the rice is tender, add the wild garlic. Cook, stirring, for 2 mins.

Take the risotto off the heat and fish out the strips of lemon peel. Squeeze in the juice from half the lemon. Stir, taste and add a pinch more salt or pepper or a squeeze of lemon juice if you think it needs it. Divide the risotto between a couple of warm plates or bowls and top with the toasted pine nuts. Drizzle over the thyme oil and serve.