Nigel Barden served up a delicious risotto cake using a recipe by Guy Watson and Jane Baxter on Radio 2 Drivetime.

The ingredients are: 1 onion, finely chopped, 2 tbsp olive oil, plus more for the vegetables, pinch of saffron, ½ tsp ground fennel seeds, 2 garlic cloves, crushed, pinch of chilli flakes, 2 tbsp drained tinned chopped tomatoes, or fresh peeled chopped tomatoes, 300g risotto rice, sea salt & freshly ground black pepper, splash of white wine or vermouth, 1 litre hot vegetable or chicken stock, leaves from 1 bunch of basil, finely shredded, 1 aubergine, thinly sliced, 2 courgettes, thinly sliced, butter, for the tin, 125g mozzarella cheese, sliced, 100g peeled red peppers, or piquillo peppers and 1 tbsp grated Parmesan cheese.