Rick Stein serves up Seafood risotto with shrimp and samphire on Saturday Kitchen.

Rick says: “Use the shell of the shrimp to make the stock to give the dish a fuller flavour.”

The ingredients are: 750g unpeeled cooked pink shrimps or North Atlantic prawns, 100g samphire, picked over and washed, 75g unsalted butter, ½ onion, chopped, 1.2l fish stock, 1 piece of blade mace, 2 shallots, finely chopped, 1 garlic clove, finely chopped, 350g risotto rice, 120ml dry white wine, 25g parmesan cheese, freshly grated and salt and freshly ground black pepper.