Peel and dice the carrot whilst warming a frying pan over a medium low heat. When hot, add the oil, honey, half a lemon, and carrot, then thinly slice the fermented garlic and add it too. Crack the peppercorns in and gently sautee for 5-10 minutes, stirring occasionally.

Meanwhile, fill a small saucepan with the cold water and add the haddock. Bring to a gentle simmer and cook for 3 minutes, then use a slotted spoon to remove the fish and rest it to one side. Keep the pan of fish water at a gentle simmer and drop in a bay leaf.

Add the samphire to a bowl of cold water and set aside. I do this to remove some of the saltiness, but if you love salt then skip this stage.

When the carrot and garlic have softened, add the rice and fry it until translucent around the edges. Then, add a splash of vinegar, which will reduce in seconds, then start feeding the risotto with the fish water one ladle at a time, stirring the risotto slowly. At this point you can raise the temperature of the frying pan to medium high.

Between stirring, finely grate the cheese, chop up the parsley, and take a peeler to the remaining half a lemon. Remove one or two thin strips of rind and very thinly shred them with a knife.

After 20 minutes or so, the rice should be fluffy and springy. Take care not to flood the pan with more water, but instead, add the cheese and samphire, lower the heat, and stir it all in for 2-3 minutes.

Finally, flake the fish into the risotto by hand, top with parsley and shredded lemon rind, and serve right away.