Pea and broadbean risotto with pickled onions and a corned beef crumb

For the flatbreads In a large bowl, whisk the plain flour (90 g), baking powder (1 pinch), and salt (1 pinch) together until combined.

Make a well in the middle of the flour mixture, and then add olive oil (1 tbsp) and 60 ml water, being careful not to make it too wet, and stir the wet ingredients into the flour. Add more water if the dough is too dry and more flour if too wet.

Transfer to a floured surface and knead for 5 minutes. Leave to rest for 10 minutes.

Divide the dough into 6 parts and dust each piece with flour. Roll into a circle, being careful not to make it too thin.

Heat half the vegetable oil (1 tbsp) in a pan over medium heat and add the flatbread. Cook for 2-3 mins on each side until golden and starting to puff up. Transfer to a plate and brush all over with the melted butter (25 g).

Repeat until you have 6 flatbreads, using more vegetable oil (1 tbsp) as necessary. Set aside while you make the risotto.

Put the chicken stock (1 L) into a saucepan and keep on a low heat.

Bring a pan of salted water to the boil. Blanch the peas (700 g) for 1 minute and then remove with a slotted spoon (reserving 200g for the salad) and add to a blender (reserving a small handful) with a dash of the stock, salt and half the butter (25 g) . Blend to a smooth puree, adding in a little more stock if needed.

Blanch the broad beans (500 g) in the same pot of boiling water for 2 minutes and then plunge into ice water. Pod the beans and set aside 200g for the salad.

Heat a large deep frying pan over a medium heat and toast the risotto rice (360 g) for 2-3 minutes, tossing occasionally. Remove the rice from the pan and add in the olive oil (1 tbsp), then gently fry off the onions (3 tbsp) until translucent over a low-medium heat, about 2-3 minutes.

Add in the garlic paste (1 tbsp) and continue to cook for another minute.

Add the rice back into the pan and season with salt and pepper. Add in the wine (125 ml), increase the heat and allow to bubble and reduce until the pan is almost dry, about 1 minute. Stir in the chilli (1 tsp), reduce the heat to medium and slowly start to add the stock, stirring regularly to allow it to reduce between each addition. This will take around 20 minutes and the rice will be tender but still with a little bite.

When the risotto rice is almost cooked, add in the remaining butter (25 g), the podded beans and a handful more peas, then stir through the green pea puree. Remove from the heat and cover with a lid.

While the risotto rests, preheat a second frying pan over a medium high heat and add in the vegetable oil (2 tbsp).

Cut your corned beef (1 tin) into chunks and crumble into the pan. Fry until crispy and golden brown, about 5 minutes. Set aside.

If using the olive oil and garlic flatbread (as needed), prepare according to pack instructions.

In a jug, add 50ml of the pickled onion liquid, Dijon mustard (1 tsp), olive oil (200 ml) and mint (1 tsp) with a pinch of salt and pepper, then use a hand blender to emulsify.

Toss a spoonful of the dressing over the reserved podded beans and peas and mix well. Cut the pickled onions (4) into quarters and separate the petals.

Spoon the risotto into bowls and tap the bottom to flatten. Scatter with the pea salad and onion petals, then serve the flatbreads on the side.