Simon Rimmer served up a tasty maple glazed salmon and ham hock risotto on Sunday Brunch.

The ingredients are: 1 sliced onion, 1 clove of crushed garlic, a good glug of white wine, 50g butter, 350g risotto rice, 700ml chicken stock, 180g cooked, shredded ham hock, 50g grated parmesan, 100g peas, 1 tbsp chopped tarragon, 4 x 150g Salmon fillets, 4 – 6 long pieces of parma/serrano ham, oil and butter to fry and 100ml pure maple syrup.