Padron Pepper and Baked Cheese Orzo

When the oven is hot, roast the vegetables on the top shelf until the peppers are charred, the cheese is golden and the tomatoes have started to burst, 18-20 mins.

Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt for the orzo.

When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

While everything cooks, peel and grate the garlic (or use a garlic press).

Once the orzo is cooked, drain in a sieve and drizzle with oil to stop it sticking.

Return the (now empty) pan to medium-low heat with a drizzle more oil (no need to clean). 

Add the garlic and the remaining Mediterranean style seasoning. Fry until fragrant, 1 min. Add the cooked orzo back and remove from the heat.

Once everything's finished roasting, remove the peppers from the dish.

Mash the roasted tomatoes and Greek style salad cheese in the ovenproof dish, then add it to the saucepan with the orzo.

Next, stir in the caramelised onion paste and sun-dried tomato paste. Add a splash of water and mix until everything's mixed into a chunky sauce.

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