Orzo Risotto

Place the tomatoes on a lined baking tray, season with salt, pepper and a pinch of sugar (if you have some). Drizzle with a little oil and roast on the top shelf of your oven for 10 mins. Once cooked, remove from the oven and set aside.

Meanwhile, pop your kettle on to boil. Heat a splash of oil in a large saucepan on medium heat. Add the onion and season with a pinch of salt and pepper. Stir and cook until soft, 5 mins. Next add the garlic, thyme, tomato purée and chorizo to your pan. Give everything a good stir. Cook for another 2 mins. Add the orzo and stir again so it gets a good coating of all the other ingredients.

Pour the boiling water (see ingredients for amount) into the pan along with the stock powder. Stir to dissolve the stock. Simmer until the liquid has been absorbed and the orzo is tender, 8-9 mins. Tip: Stir occasionally to ensure nothing sticks to the bottom of the pan. If the liquid is all absorbed before the orzo is cooked, add another splash of water and give it a couple more mins.

While the orzo cooks, roughly tear the mozzarella cheese into small pieces. When the orzo is ready, take the pan off the heat, add the mozzarella, half the hard Italian cheese and all the roasted tomatoes. Stir gently. Stir the baby spinach in a handful at a time until wilted - it may seem like a lot but it will cook down!