Recipe for deliciously creamy seafood risotto

1. The secret of this is to make a good fish stock, boiling up the bones, skin, heads and tails of a variety of fish and crustaceans together with chopped onion, a carrot, peppercorns and three bay leaves. Simmer for a few hours.

2. Take a large frying pan and warm a little peanut oil in it, adding a pinch of chilli powder.

3. Slice an onion into small cubes and fry slowly in the warm oil.

4. Add one clove of pressed garlic.

5. Add half a pound of short-grained rice.

6. Add a glass of dry white wine if you have any.

7. Fry on a higher heat until the wine and oil has been absorbed by the rice. The alcohol will evaporate in the process.

8. Strain and pour the warm fish stock into a jug.

9. Gradually add the stock to the rice, stirring continuously. Use as much stock as you need to keep the dish creamy without becoming either too wet or too dry. The rice should take about 20 minutes to cook through but count on it taking longer. It is important it absorbs the stock without turning to mush.

10. De-shell and clean a good bowlful of shrimps and prawns. You can also prepare other pieces of fish, removing any bones.

11. While people are eating their starter, add the prawns, clams, baby squid and any small pieces of fish into the rice mixture. Do not cook for too long or the prawns become rubbery.

12. Squeeze in the juice of one lemon.

13. Season with pepper and any salt if necessary.

14. Garnish with chopped green herbs and slices of lemon.

Serve hot with one side dish of spinach and another of tomatoes to add colour.

You can grate hard cheese to sprinkle on top.