Middle Eastern Style Lamb Meatball Orzo

Pop the tomatoes on a baking tray and drizzle with oil, and season with salt and pepper. Roast on the middle shelf of your oven until nice and soft, 25-30 mins TIP: Cooking them on a low heat makes them really delicious.

Heat a drizzle of oil in a frying pan on medium high heat. Add the meatballs and fry until the outsides are nicely browned, 4-5 mins. Turn every minute. Once brown, add them to the baking tray with the tomatoes and roast until cooked through, 15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, pop your frying pan back on medium high heat, add a drizzle of oil if the pan is dry. Add the red onion and green beans and fry until the onion is really nice and soft and the beans beginning to brown, 4-5 mins, stirring frequently. Add the balsamic vinegar, stir well, cook for 1 minute. Then stir in the garlic and remaining chermoula. Cook for 1 minute, stirring frequently, then add the orzo, water (see ingredient list for amount), raisins and chicken stock powder. Mix to combine.

Bring the mixture to the boil, reduce the heat to medium and simmer, stirring every couple of minutes to prevent it sticking, until the orzo is tender and the stock has been absorbed, 10-12 mins. TIP: Add a splash more water if the orzo isn't quite cooked but the stock has been absorbed. Once cooked, taste and add salt and pepper if you feel it needs it.