Risotto: Preheat the oven to 180º celsius fan bake. Preheat an oven safe pot to medium heat (if you don’t have an oven safe pot, preheat a large pot and then get an oven-safe dish with a lid ready to use). Add 4 slices of streaky bacon to the pot and cook until crispy, around 5-8 minutes. Remove from the pan. Add 1 cup frozen corn to the pan and cook for 3 minutes. Finely dice 1 small onion and 1 stick of celery, then add to the corn. Add 3/4 cup arborio rice, 2 tsp crushed garlic and 2 cups chicken stock to the pot. Mix everything well, place the lid on the pot and then pop in the oven for 30 minutes.

Finish off: After 30 minutes, open the pot and stir the risotto. If it is still wet, continue cooking for a further 5 minutes (keep in mind that it will thicken up after you remove it from the oven). Add 2 tbs butter and 50g grated parmesan cheese and mix well.

Serve: Serve immediately with more parmesan, fresh thyme leaves, and pieces of crispy bacon. Enjoy!