Mary Berry served up a tasty salmon with fennel and pea risotto on Mary Berry’s Foolproof Cooking.

Mary says: “Risotto is such a quick and easy dish: the creamy rice is complemented here by the salmon and peas. Be careful not to overcook it, though, or it will be stodgy.”

The ingredients are: 750ml hot fish or vegetable stock, 2 tbsp sunflower oil, ½ fennel bulb (or 1 small bulb), trimmed and finely chopped, 2 garlic cloves, crushed, 225g arborio or risotto rice, 300ml dry white wine, 150g frozen petits pois, ½ lemon, juice only, 2 x 150g salmon fillets, skinned and thinly sliced, 3 tbsp full-fat crème fraîche, 3 sprigs fresh tarragon, coarsely chopped, 30g Parmesan, grated, plus extra for sprinkling, salt and freshly ground black pepper and 50g pea shoots, to ganish.

See Mary’s recipes in her book titled: Mary Berry: Foolproof Cooking available from Amazon now.