Stilton and pear arancini with cranberry ketchup and watercress

Heat a large pan over medium heat. Add the butter and sweat down the onion, turning down the heat as needed to avoid burning. Add the garlic and cook until fragrant, before adding the diced pear and cook for another minute

Add the rice and toast in the butter for another minute, stirring frequently, before adding in the white wine. Keep stirring until the rice has absorbed the wine, then add the chicken stock a ladle at a time. Wait for each ladle to be absorbed before adding the next, stirring frequently. You might not need all the stock, if the rice is cooked before it’s all used

Once the rice is cooked through and tender, remove the pan from the heat then add Parmesan, Stilton, and remaining 2 tbsp butter, seasoning to taste with salt and pepper 

Spread the risotto on a baking tray lined with baking paper then cover with cling film and leave in the fridge to chill

Meanwhile, prepare the cranberry ketchup. Bring the cranberries, onions and water to a simmer and cook for around 15 minutes

Blitz the mixture in a food processor, then transfer back to the pot with the sugar, vinegar and salt. Add the cinnamon stick, then bring to a simmer and cook for 20–25 minutes until thick. Leave to cool 

For the cherry tomato and Stilton salsa, mix together all of the ingredients in a large bowl and season to taste with salt and pepper

To make the arancini, take 70g portions of the cooled rice and roll into balls with oiled hands. Press down in the centre of the ball and stuff with a piece of Stilton. Seal the rice around the Stilton, then place on a baking tray lined with baking paper

Preheat the vegetable oil for deep-frying in a high-sided, heavy-bottomed pan to 170°C while you make the rest of the arancini

Set up a breading station with flour, eggs and seasoned panko breadcrumbs. Dip each of the arancini into flour, then egg, then panko twice to create a double coating 

Fry off each of the arancini in the hot oil for a couple of minutes until golden brown then remove and drain on kitchen paper

Next, make the watercress salad. Whisk together the olive oil, honey, white wine vinegar, salt and pepper and set aside, while you wash the watercress. Right before serving, dress the watercress in the vinaigrette 

To serve, place a handful of watercress in the centre of each serving plate, spooning over the salsa. Place three arancini into the middle and top with the cranberry ketchup before garnishing with a drizzle of olive oil and a sprinkle of fresh chives over the cranberry ketchup