For the Curry Stock:

Make the vegetable stock with hot water if using a cube or powder.

Bring to a simmer then add the curry leaves, cinnamon, garlic.

Allow to simmer for 20 minutes taste and adjust.

Strain the stock off to remove the ingredients.

For the Risotto:

Sweat off the onions and garlic until soft in 15 g butter.

Add the rice and 10g of the curry powder.

Allow to get hot for 2 minutes stirring all the time.

Slowly add the simmering stock a splash at a time until all of the stock has been absorbed whilst stirring all of the time.

Turn off the heat and allow to stand, heat your oil toss your carrots in the remaining curry powder and deep fry until golden, drain well and set aside for later. At the same time deep fry your rice until it puffs.

For the baby gem, take the outer leaves off, cut into 4 length ways then using your remaining butter sear in a hot pan until golden.

Fold your spring peas through your risotto mix and the coriander.

Gently warm the risotto mix through and serve in a dish of your choosing then garnish with your carrots crisps, puffed riced, pan seared baby gem.