Saffron Risotto

Halve the vine tomatoes through the equator and spread out on a lined baking tray, cut side up. Sprinkle over half the oregano and a quarter of the hard Italian cheese. Grind over plenty of black pepper and drizzle with a little oil. Set aside (you'll cook them later!).

Pour the water (amount specified in the ingredient list) into a large saucepan. Add the saffron powder and vegetable stock pot, then bring to the boil and stir to dissolve the stock. Lower the heat. Meanwhile, heat a splash of oil in another large saucepan on medium heat. Add the shallot and cook, stirring, until soft, 3 mins. Stir in the garlic, thyme and remaining oregano, cook for another 30 seconds. Mix in the rice and make sure it is well coated in the oil.

Add a ladleful of the hot stock to the rice and stir until almost absorbed. Repeat this process until all of the stock has been absorbed. This will take around 20-25 mins. Stir in the peas for the last 5 mins of cooking. When ready, the risotto should be creamy, but each grain should still have a little bite. TIP: Taste as you go. If you run out of stock and the rice isn't cooked, add a little water and keep cooking.

Pop the tomatoes on the top shelf of your oven until tender and the cheese is golden and bubbly, 18-20 mins. Squeeze the lemon juice into a large bowl along with the olive oil (amount specified in the ingredient list) and a pinch of salt and black pepper and combine. Leave to the side.