Roasted Turbot with Pancetta, Squid and Potato Risotto

• 350 g (12 oz) large new potatoes, peeled
• 100 g (4

Using a mandolin or a large knife, cut the potatoes into tiny cubes slightly larger than rice grains, placing them in cold water as you go. Cook the peas in boiling salted water, then drain, refresh under cold running water and set aside. Heat half the olive oil in a pan, add the shallots, thyme leaves and garlic and sauté over a low heat for 2-3 minutes. Drain the potatoes well and dry in a cl