Place the saffron rice in a pan, cover with 700ml of water and bring to the boil, reduce the heat to a simmer, cook for 12 minutes until the risotto is cooked, creamy and tender.

Meanwhile remove the skins from the sausages and place in a bowl, add the smoked paprika and half the mint, season to taste.

Using wet hands roll the sausage meat into small balls in the palm of your hands.

Heat the oil in a non-stick frying pan and fry the meatballs for 3-4 minutes until cooked and golden.

Top and tail the courgettes, then cut into .5cm thick vertical slices .

Divide the cooked risotto between 4 serving plates or bowls, top with the sausage balls, and spoon over any meat juices remaining in the pan.

Finally scatter over the remaining mint and grate over the pecorino cheese to serve.