Baked Chicken & Lemon Risotto

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and cook until golden, 4-5 minutes. Add the Italian herbs and 1/2 the garlic and cook until fragrant, 1 minute. Add the arborio rice and stir to combine. Add the water and chicken stock pot. Bring to the boil and cook, stirring, until combined, 2 minutes.

Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.

While the risotto is baking, zest the lemon and slice into wedges. Thiny slice the pear (see ingredients). Wipe out the frying pan and return to a medium- high heat with a good drizzle of olive oil. Add the panko breadcrumbs to the pan and cook, stirring, until golden, 3-4 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Season to taste and set aside.

In a medium bowl, combine the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the pear and mixed salad leaves and toss to coat. Set aside. Remove the baking dish from the oven and add the butter, spinach, a generous squeeze of lemon juice and a good pinch of lemon zest. Stir though the sour cream and season to taste. TIP: Add more or less lemon juice to taste.