Step 1

Heat a thin layer of olive oil in a grill pan or heavy based pan.

Step 2

Season salmon and cook, skin side down for 2 minutes, then turn and cook as desired.

Step 3

While salmon is cooking, heat butter in a small skillet and cook until bubbles subside and the butter is starting to colour. Add the peaches, almonds, zest, rosemary and toss in the butter until all are warm.

Step 4

Add the vinegar if using (it adds a little zip to the butter).

Step 5

Serve the salmon over warm greens or preferred vegetable and spoon over the hot peach almond sauce.

Step 1

To make the risotto, heat the chicken stock in a large saucepan and keep warm over a low heat.

Step 2

In a large, heavy based saucepan, heat the olive oil on low heat, add onion and cook until soft but not brown. Stir in the rice, ensuring all grains are coated in oil, turn heat to medium, and cook 2-3 minutes, stirring, until rice begins to look translucent.

Step 3

Add wine and cook, stirring, until wine is absorbed. Add the stock, a cup at a time, stirring frequently until each cup of liquid is absorbed. When all stock is absorbed, turn off heat, add butter and parmesan, stir quickly and cover pan for a few minutes before serving. Just before serving, stir through parsley and grated nutmeg.

Step 4

While risotto is cooking, lay pancetta on a parchment lined baking tray and cook in a moderate oven (375°C) for 15-20 minutes, or until pancetta is browned and crispy. Add peaches to tray and bake an extra 5-6 minutes. Crumble the pancetta into small pieces.