Treat Day Orzo

Pop the tomatoes on a lined baking tray, season with salt, black pepper and a pinch of sugar (if you have some). Roast on the top shelf of your oven for 10 mins. When the 10 mins are up, take them out your oven and put to the side for later.

Boil your kettle. Heat a splash of oil in a large saucepan on medium heat. Add the onion a pinch of salt and a grind of black pepper. Cook until soft, 5 mins. When the onion is soft add the garlic, thyme leaves, tomato purée and chorizo to the pan. Give everything a good stir. Cook for another 2 mins. Add the orzo to the pan and stir, so it gets a good coating of all the ingredients.

Add the boiling water (amount specified in the ingredient list) to the orzo along with the vegetable stock pot. Stir to dissolve the stock pot. Simmer for 8-9 mins, until the liquid has been absorbed and the orzo is cooked. TIP: Stir a few times to ensure it does not stick to the bottom of the pan. If the liquid is all absorbed before the orzo is cooked, add another splash of water and continue cooking for a couple more mins.

While the orzo are cooking, roughly tear the mozzarella cheese into small pieces and grate the parmesan cheese. When the orzo is ready, take the pan off the heat, add the mozzarella, half of the parmesan and the roasted tomatoes, stir everything together. Pop the baby spinach on top and put a lid on for 3-4 mins, to allow the spinach to steam, then stir that in too (it will wilt as you stir it in