Thank goodness for my Global knife, the best tool I’ve ever had for chopping vegetables. This recipe requires you to dice courgettes and aubergines to the size of grains of rice. I’m not the best chopper in the world, but with this knife I did it tolerably well in about 10 minutes.
The veg are sauteed and then added to a classic plain risotto, which is served with lamb cubes threaded onto rosemary twigs and pan-fried. Actually I grilled mine using my cast-iron grill pan, because it’s the best way of quickly cooking meat so that it’s caramelised on the outside and still pink on the inside.
It was nice; I liked the way the flavour of the tiny dice permeated the risotto. For a vegetarian version, it would be good with grilled halloumi cheese, which could also be threaded on skewers.