Creamy Lemon Risotto with Spinach Pesto

Slice the courgette into rounds of no more than 0.5cm thickness. Transfer to a bowl along with the dried oregano. Drizzle with olive oil and season to taste with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and roast in the oven for 15 - 20 minutes.

When the risotto rice has absorbed the liquid, repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 20 - 25 minutes. Add a splash of water and cook longer if you'd prefer the risotto to be less al dente.

Cut the lemon into eight wedges. Juice one lemon wedge per person into a tall container. Add the extra virgin olive oil and the basil (including the stems), along with half each of the spinach and the grated cheese. Season to taste with salt and pepper, then use an immersion blender to process into a smooth pesto (see Tip).

Tip: add extra water if the pesto is too thick.

Dice the ham. When the risotto is done, stir in the ham along with the rest of the spinach and cheese, then continue to cook for 2 more minutes over low heat. Season to taste with salt and pepper.