Harissa Spiced Double Cheese Orzo

When the oven is hot, roast the veg on the middle shelf until the pepper is soft and slightly charred and the tomatoes have softened and are starting to burst, 14-16 mins.

Meanwhile, when your pan of water is boiling, add the orzo and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While everything's cooking, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic, harissa (add less if you'd prefer things milder) and tomato puree. Fry for 1 min, then add the vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the Italian style cheese and butter (see pantry for amount) until melted, then remove from the heat. 

Once the veg is ready, pop the harissa sauce back on the heat to warm through, then stir in the roasted peppers and cooked orzo.

Taste and season with more salt and pepper if needed. Add a splash more water if you feel it needs it.