Oven-Baked Chorizo and Tomato Risotto

While the onion and chorizo are frying, peel and grate the garlic (or use a garlic press).

Pop the tomatoes onto a piece of foil with a drizzle of oil. Stir through half the garlic. Season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Set aside for now.

Add the risotto rice and remaining garlic to the ovenproof pan, stir and cook until the edges of the rice are translucent, 1-2 mins.

Pour the boiled water for the risotto (see pantry for amount), chicken stock paste and mixed herbs into the risotto pan. Stir to combine.

Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

Pop the tomato parcel onto a small baking tray.

Roast on the bottom shelf of your oven until softened, 15-20 mins.

When the risotto is cooked, remove it from the oven and stir through the sun-dried tomato paste, butter (see pantry for amount) and hard Italian style cheese.

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.