Caramelised Bacon & Mushroom Risotto

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 3-5 minutes. • Add the brown sugar and a splash of water and cook until caramelised, 1-2 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and mushrooms until browned, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Add arborio rice and stir to coat. Add the water and chicken-style stock powder and bring to the boil. Stir to combine, then remove from heat.

• Transfer the risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • When the risotto is done, remove from oven, then stir through the butter and shaved Parmesan cheese. Season with pepper.

TIP: Stir through a splash of water to loosen the risotto if needed.

• When the risotto has 5 minutes cook time remaining, thinly slice apple. In a medium bowl, combine a drizzle of vinegar and olive oil. • Season, then add mixed salad leaves and apple. Toss to combine.