Kitchen Gadgets: 2. Zester

This months gadget is a very simple one - it has no moving parts and is entirely mechanical. It is a zester. I use it for baking and cooking in equal measure. I am sure many of you have attempted to use the "zester" side of a box grater and cursed at the amount of rind left stuck between the barbs. This method doesn't have that problem. It produces lovely long strands of lemon zest that you can either use whole or chop more finely. I also find it gets almost no pith and still does a good job of getting the zest off the whole fruit, particularly knobbly lemons! There is also something rather satisfying about methodically removing long strips of zest.

Smoked Salmon Risotto 

Serves 2

• One Diced Shallot
• 15ml Oil / Butter
• 150g Risotto Rice
• 1/2 Litre Vegetable Stock (I use standard swiss vegetable buillon - the green tub)
• Zest and juice of 1 lemon
• 1 Bay Leaf
• 3 Drops Lemon Oil (optional)
• 60-120g Smoked Salmon Trimmings (as much as you fancy, we use value ones)
• 100g Spinach / Rocket (depending on time of year)
• Grated Parmesan (to garnish)

Fry off the shallot on a low heat. Make up the vegetable stock, adding the zest and juice along with the bay leaf and lemon oil. Add the rice to the shallot and stir through. Add the stock mixture bit at a time, mixing lots and letting it gently simmer. Once the stock is used up and the risotto is cooked, stir the smoked salmon through. Serve on a bed of leaves and garnish with parmesan.