Leftovers can be all the more delicious if you give them a bit of time. With some leftover horseradish risotto….arancini were on the list, with some seasonally roasted beets and a vibrant and sweet pea puree.

• 1 quantity of leftover risotto, cold
• Large bowl of fine white breadcrumbs
• 1 egg, beaten
• 4 tbsp plain flour
• Small bunch of flat-leaf parsley

1. Lay out 3 shallow bowls. Place the flour in one, the beaten egg in another and the breadcrumbs in the last.
2. Chop the parsley finely and add to the breadcrumbs with some seasoning.
3. Now take a spoonful of your cold risotto and form it into a golf ball. First roll in the flour, then the egg and finally into the breadcrumbs to coat. You can re-roll it into the egg and breadcrumbs again if you like, for a thicker coating.
4. Do this with the rest of the risotto.
5. Now heat some olive oil in a pan with a knob of butter. When it starts to sizzle, add the arancini and fry on a medium high heat until golden and the risotto is warm through. If they brown too quickly before they are hot in the middle, pop them in a hot oven for about 10 minutes.
6. Roast some beetroot in oil, with a scattering of cumin seed, salt and pepper for 45 minutes and serve alongside with some crushed peas.