Baked Feta and Baby Plum Tomato Fusilli

In a medium ovenproof dish, place the baby plum tomatoes, garlic cloves, chilli flakes and a third of the olive oil (see pantry).

Stir to coat and season with salt and pepper.

Place the feta cheese in the centre of the tomato mixture, then sprinkle with the dried basil and drizzle with another third of the olive oil (see pantry).

Bake on the middle shelf of your oven until the tomatoes are bursting and the feta is turning golden, 25 mins.

Boil a full kettle.

When the tomatoes have 5 mins left in the oven, add the boiled water to a medium saucepan with 1/2 tsp of salt and bring back to the boil, then add the wholewheat fusilli and cook until tender, 2-3 mins.

Reserve some of the pasta water (see pantry) before draining the fusilli into a colander. Return to the pan and toss in a splash of oil to prevent sticking.

Once cooked, remove the dish from the oven and crush the roasted garlic cloves with the back of a fork.

Add the cooked fusilli to the dish, along with the reserved pasta water. Mix with the tomatoes and feta until creamy.

In a small bowl, stir the remaining olive oil (see pantry) into the fresh pesto to make the pesto dressing.