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Kelly Stretton

Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores.

She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.

Video Description

In this masterclass series, Chef Kelly is here to help you with your dinner parties, as her series is all about elevated home cooking. With original recipes and expert tips to help you through, this is the perfect way to impress your guests.

Learn how to make the perfect salmon and pea parmesan risotto in this episode with Chef Kelly. Creamy and delicious this is also a no fuss dish to take any stress out of hosting a dinner party. 


2 salmon fillets

1 shallot

100g garden peas

25g butter

50g parmesan, grated

200g arborio rice

100g vegetable stock

Pea shoots, to garnish


Finely dice the shallot and sweat on a medium heat until translucent and soft (you don't want them to colour at all, just sweat)

In a blender, add your peas, 25g of butter and a good pinch of salt, with a splash of water and blitz to a creamy and smooth texture. Set aside.

When the shallots have finished sweating, add your rice and stir to ensure they are coated in the oil and fry for 1-2 minutes. Again, don't let your rice brown.

Add stock to cover the rice, (if it doesn't cover the rice, feel free to add some extra water).

Let the rice simmer on a medium heat for 15 - 20 minutes.

After 10 minutes, try your rice to see if it has started to soften. If almost all the water has evaporated, add a little extra and keep simmering.

Heat your pan on a high heat. Oil and season your fish with salt, add it to the pan skin side down (you should heat the sizzle on contact).

Leave the fish for 3 - 4 minutes without touching it as the skin will be stuck and will tear However, fish is self-releasing so when the fish is cooked it will release itself and easily move.

After 3 - 4 minutes, turn over for 2 minutes to cook the flesh side, then turn off the heat.

After approximately 15 minutes, when the water has nearly soaked into the rice completely, add the pea purée and the extra 25g of butter and stir through.

Taste again and when the perfect texture is achieved, stir in the parmesan. Then taste and season with salt and pepper.

Add the risotto to the centre of your plate, with the salmon on the top (skin side up) and garnish with pea shoots and some extra shards of parmesan.

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