Jason Atherton serves up a tasty looking sweetbread, asparagus, wild garlic and morels mushroom risotto on Spring Kitchen with Tom Kerridge.

Jason says: “To speed up the cooking process when cooking the rice for the risotto, put the rice in a pan of boiling chicken stock and cook for 3 to 4 minutes. Rinse under cold water then place in the fridge. The rice will become nice and fluffy and read to use.”