Fillet of Salmon over Fennel Risotto

Chop the onion and crush or mince the garlic. Melt a knob of butter in a wok or deep frying pan over medium-high heat. Fry the onion with three-quarters of the fennel for 4 - 5 minutes. Meanwhile, in a bowl combine the rest of the fennel with the sugar and two-thirds of the white wine vinegar. Season with a pinch of salt and set aside, stirring occasionally.

Add the garlic and the risotto rice to the pan and toast the grains for 2 minutes over low heat. Deglaze with the rest of the white wine vinegar, then pour in a third of the stock and allow to slowly incorporate, stirring regularly.

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 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.

Check the courgette (see Tip).  Heat a drizzle of olive oil in a frying pan over medium-high heat. Pat the salmon dry with kitchen paper and season with salt and pepper. Fry the salmon for 2 - 3 minutes on its skin, then flip and fry for 1 - 2 minutes on the other side. Meanwhile, zest the lemon and then cut it into wedges.

Tip: if it's already done, turn off the oven and keep the courgette warm until serving.