Meyer lemons look like a cross between a lemon and mandarin and have a sweeter, almost thyme-like flavour to them. They add great subtlety to a risotto.

Fry 1 large shallot, finely chopped and 1 large garlic clove, finely chopped in a little olive oil (or butter for a richer taste) till translucent. Stir in 150g aquarello risotto rice (carnaroli or arborio is fine) and stir till glossy. Add a good glug of white wine and stir till well combined.

Start to add ladles of hot vegetable stock (2.5-3 cups in total) into the rice, stirring and letting the liquid get absorbed before adding more. When the rice is halfway cooked add 3 cups, of finely shredded curly kale, and the juice of 1 Meyer lemon. Continue cooking until the rice is al dente (cooked through but still with a bite). Turn off the heat, season with sea salt and pepper, and add a little more broth to loosen the rice a little (so it resembles a rice porridge), cover and let rest a couple minutes.

To serve, ladle into two shallow pasta bowls, sprinkle with grated Meyer lemon rind, a drizzle of olive oil and a sprinkling of parmesan.