Portuguese-Style Prawns, Chicken & Tomato Rice

• To the pan with the veggies, add risotto-style rice, tomato paste, chicken-style stock powder, classic roast seasoning and half the garlic and cook, stirring, until fragrant, 1-2 minutes. • Remove pan from heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people), then stir to combine. Transfer risotto mixture to a baking dish. • Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• When the rice has 10 minutes remaining, drain and pat dry peeled prawns. • In a medium bowl, combine prawns, lemon zest, remaining garlic and a drizzle of olive oil. Season with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 4-6 minutes.

• In a small bowl, combine mayonnaise, lemon zest and a squeeze of lemon juice. • When risotto is done, stir through the butter and baby spinach leaves until slightly wilted. Season to taste. TIP: If the risotto looks dry, stir through a splash of water.