Cheesy Orzotto

Halve the tomatoes. Pop the cider vinegar, honey and olive oil (see ingredients for amount) into a medium sized bowl. Season with salt and pepper and mix together. Add the tomatoes, mix and set aside. Crumble the feta into small pieces.

Heat a drizzle of oil in a saucepan on medium-high heat. Add the onion and cook, stirring frequently until softened, 3-4 mins, then add the garlic and sundried tomato paste. Stir continuously and cook for 1 minute. Stir the orzo and veg stock powder into the pan followed by the boiling water (see ingredients for amount).

Bring to a simmer, stirring to combine, then reduce the heat to medium-low and simmer until the orzo is cooked and the liquid absorbed, 10-12 mins. Stir every couple of mins to ensure the orzo is not sticking to the bottom of the pan. If the mixture is looking a bit dry and the orzo is not quite cooked, just add a splash of water and keep cooking.

Meanwhile, roast the broccoli on the top shelf of your oven until tender, 10-12 mins. Once the orzo is cooked, remove from the heat. Stir in the hard Italian cheese until melted. Taste and add salt and pepper if you feel it needs it.