Pancetta-wrapped cod with fennel and saffron risotto

Preheat an oven to 180ºC/gas mark 4. Trim off any green fronds from the fennel bulb and reserve for garnish. Cut the bulb in half lengthways, then slice one half into wedges and finely dice the other. Place the wedges into a baking tray, drizzle with half a tablespoon of oil and roast in the oven for 15 minutes, flipping over halfway through

While the fennel wedges roast, pour the stock into a saucepan and add the saffron. Place it over a medium heat and bring to a simmer. Meanwhile, heat the remaining oil in a large pan over a medium heat. Add the diced fennel, celery and garlic with a pinch of salt. Cook until soft and translucent (about 5 minutes)

Add the rice and stir for a few minutes until coated in oil and starting to toast. At this stage add the white wine and cook (still stirring) until it has all been absorbed by the rice

Add a ladle of the hot stock to the rice, then stir continuously until the rice has absorbed the liquid. Repeat with another ladle of the stock, each time letting the rice absorb it before adding the next. Stir regularly to release the starch from the rice, which is what gives you a creamy risotto

As the rice cooks, wrap each piece of cod in 2 slices of pancetta, ensuring the ends of the pancetta meet at the bottom of the fish. Place a frying pan over a high heat and place the fish seam-side up in the pan. Cook for a few minutes until the pancetta is crisp, then flip, transfer to a baking tray and cook in the oven for 5-8 minutes, depending on the thickness of the cod fillets

Keep tasting the rice to check if it is cooked – you may not need to use all of the stock. Once the grains are tender but still with a little bite, beat in the Parmesan and butter, season to taste, take off the heat and place a lid on the pan. Leave to rest for a few minutes whilst the fish finishes cooking

Fold half of the roasted fennel wedges into the risotto, then divide between two bowls. Top with the rest of the roasted fennel, the cod and the reserved fennel fronds to garnish