Samphire and Spanish Rice

Add a drizzle of oil to a large saucepan on medium heat. Fry the onion until soft, 5 mins. Add the yellow pepper, season with salt and black pepper and turn up the heat slightly. Fry until slightly browned, 5 mins. Add the garlic, smoked paprika and turmeric. Cook for 1 minute more. Add the arborio rice to the pan and stir to coat it in the spices and oil.

Add the water (amount specified in the ingredient list) and the vegetable stock pot. Bring to a gentle simmer. Cook until all the liquid has been absorbed and the rice is 'al dente', 15-20 mins. TIP: 'Al dente' simply means the rice is cooked through but has a tiny bit of firmness left in the middle. If all the liquid has been absorbed before the rice is cooked, just add a splash more water and keep cooking.

Meanwhile, cut the cherry tomatoes in half through the equator. Put them on a lined baking tray, drizzle on some olive oil and season with a pinch of salt and a good grind of black pepper. Roast on the top shelf of your oven for 10-15 mins. Once cooked, remove and set aside.

Five mins before the end of the rice's cooking time, rinse the samphire in a colander under running water. Put a frying pan on medium heat, add a drizzle of oil and the samphire (don't worry if it's still a bit wet, this will help it cook). Grind over some black pepper and cook the samphire for 3 mins, then remove from the heat. It should soften but retain some bite.