Make the stock. Heat 500ml water with a vegetable stock cube in a saucepan over low heat, and leave to simmer.

Blanch the wild garlic and peas. Add water to a saucepan over medium-high heat, and wait for it to come to a boil. Immediately add the wild garlic and peas to the pan, and cook for 1 minute. Immediately drain the wild garlic and peas, and place them into a bowl of ice-cold water. Once cooled, drain once more and add to a blender* with 150ml fresh water. Puree until mostly smooth (some texture is fine). Set aside.

To start cooking the risotto, add olive oil to a deep-sided non-stick frying pan over medium heat. Then add the shallot and garlic. Saute gently for a minute, then add the risotto rice. Cook while stirring for 1-2 minutes, until toasted.

Add the stock one ladle at a time, stirring continuously. Once all the stock has been absorbed, stir through the wild garlic and pea puree.

Add butter and increase the speed of stirring (the whipping motion will make the risotto creamy).

Season with salt and pepper to taste, and grate over fresh lemon zest before serving.

To make the cheddar crisp tuiles, preheat your oven to 220 degrees Celcius / 430 degrees Fahrenheit and line a baking tray with parchment/baking paper. Finely grate mature cheddar into three piles, spaced at least 1 inch from each other. Gently push the grated cheese into uniform circles or use an upturned bowl to manipulate them into shape. Once the oven is hot, bake for 5 minutes, then remove from the oven.

Once cooled, peel off the parchment paper and use them to garnish the risotto.