Chicken and bacon risotto

Ingredients
75g risotto rice
1 chicken breast, chopped into chunks
3 slices of bacon, chopped
1 onion
50g peas
1 chicken stock cube
400ml water
rosemary and thyme

1. Boil the water and dissolve the stock cube, keep it hot.

2. Fry the chicken, onion and bacon until they are all cooked.

3. Add the rice, peas and some of the stock. Stir and cook until it has been absorbed then add some more, gradually until all of the stock is absorbed

4. Stir in the herbs

Serves 1

Bacon spaghetti with pea sauce

Ingredients

300g spaghetti

8 slices of bacon (preferably smoked)

1 vegetable stock cube

2 tbsp olive oil

100g frozen peas

2 tsp dried mint

mozzarella ball (chopped into small cubes)

1. Cook spaghetti and peas in boiling water until cooked

2. Pour 200ml of the boiling water over the stock and mix. Add the peas and crush. Add the mint and oil

3. Drain the rest of the water off the spaghetti and pour the pea sauce over it. Mix

4. Add mozzarella cubes, stir, and serve

Serves 4