1. For the pesto rosso, toast the pine nuts in a dry pan until golden brown. Remove from the pan immediately once done.

2. Peel and coarsely chop the garlic. Purée all the ingredients – except the olive oil – in a food processor until well combined. Add olive oil and continue to blend until a fine paste forms.

3. Finely grate the cheese and stir into the mixture along with the chilli. Add salt and freshly ground black pepper to taste.

4. For the black cod, season the cod fillets with sea salt and pink pepper.

5. Preheat an oven-safe pan, adding olive oil once the pan is hot. Place the cod fillets in the hot pan, skin side down, and sear.

6. Place the thyme and green peppercorns on the fillets and transfer the pan to a preheated oven to finish cooking under the grill.

7. Peel and cut the beetroot and squash and cook separately in salted water. Glaze with butter and a pinch of sugar before serving. Add bouillon to the pre-cooked risotto and bring to a boil.

8. Remove from heat and add the butter and freshly grated parmesan.

9. Finish the risotto off with a splash of white wine. Season to taste and stir in the pesto rosso.

10. For the risotto, bring the chicken stock to the boil.

11. Finely chop the onion and garlic and sauté in a little olive oil. Add the rice, stirring constantly until the rice becomes translucent. Season with salt and add the bay leaf.

12. Deglaze the pan using the white wine or a splash of chicken stock. Gradually add the remaining chicken stock, stirring constantly until the rice is “al dente”. This should take about 18 minutes.

13. Remove the bay leaf. Remove from the stove and add the butter and grated parmesan. Season to taste.