Dice the onion and finely chop the garlic. Chop the tomatoes into 1cm cubes. Make 1 litre of stock, adding the saffron to the stock. Chop the salmon into roughly 1 inch cubes.

Fry the onions for a couple of minutes, then add the Quorn and garlic, fry till lightly browned. Add the tomatoes and plenty of seasoning, fry off the tomatoe liquid.

Add the spices to the pan, plus the rice. Coat the rice in the spice mix and fry for 3 minutes. Add the wine and cook till absorbed.

Time 10 minutes. Add the rosemary & stock broth, 1 ladle at a time, waiting till it has absorbed before adding another (avoid stirring too often).

After 10 minutes add the salmon with some stock; stir in. After another 5 minutes add the peas.

Once all the stock has absorbed, check the seasoning, and stir in the lemon juice.

Leave to stand for 5 minutes, serve with garlic bread.