Chorizo Orzotto

Heat a drizzle of oil in a large frying pan on medium high  heat. Add the chorizo and stir fry until the chorizo is starting the brown on the outside, 3-4 mins. Then reduce the heat to medium and add the onion. Stir together and cook, stirring frequently until softened, 5 mins. Add the garlic, courgette and tomato puree. Stir together well and cook for 1 minute.

Stir the orzo into the mixture, then pour in the water (see ingredient list for amount) and add the chicken stock powder. Bring to the boil, then reduce the heat and simmer until the orzo is tender, 10-11 mins, stir occasionally to stop it sticking. The orzo should be soft but still have a little bite to it. If the orzo is not cooked in this time but the water has all evaporated, add a splash of warm water and keep cooking.

While the orzo cooks, halve the cherry tomatoes and pop half in 1 bowl and half in another bowl. Finely chop the basil and pop into one of the bowls of tomatoes along with the balsamic vinegar, olive oil (see ingredient list for amount), a pinch of salt and pepper. Stir together and leave to the side.

Once the orzo is tender and the water has evaporated, remove the pan from the heat and pop the spinach on top of the mixture. Cover with a lid or some foil and leave the spinach to wilt for 3-4 mins. Then stir it into the mixture until wilted. Stir in the hard Italian cheese, taste and add salt and pepper if you feel it needs it.