Dice leek, discarding of end and green tops.

Place butter and olive oil in a large sauté pan. Add the diced leek and sweat for 10 minutes over a low/medium heat until soft. Add the garlic and thyme and cook for a further 3 minutes.

In a saucepan, bring the chicken stock to a low simmer.

Add the arborio rice to the pan and stir through leeks. Add the wine and bring to a simmer. Gradually add the stock, ladleful at a time, only adding the next ladleful once the previous has been absorbed. This will take around 30 minutes, stir regularly.

Take half of the defrosted peas and place in a large bowl. Use the back of a fork or a masher and lightly smash the peas. Add to the risotto along with the remaining whole peas and lemon zest.

Season with salt and cracked pepper.

Divide risotto between 4 bowls and top with flaked Regal smoked salmon and fresh herbs.