Treat Day Tomato, Chorizo and Mozzarella Orzo.

Put a large frying pan on medium heat with a splash of oil and add your onion, garlic, a pinch of salt and a good grind of black pepper. Cook for 5 mins until soft. Tip: If your onion starts to colour, turn the heat down. While your onion is cooking, boil the water (amount specified in the ingredient list) in your kettle.

Meanwhile, pop your cherry tomatoes onto a baking tray, sprinkle with a pinch of salt, a good grind of black pepper and a pinch of sugar (if you have some). Roast in your oven on the top shelf for 10 mins. When the 10 mins are up, take them out of your oven and put to the side for later.

When your onion is soft add your thyme leaves, tomato purée and chorizo to the pan. Give everything a good stir and cook for another 2 mins.

Add the orzo to the pan and stir, so it gets a good coating of oil and tomato purée, then add your boiling water and the vegetable stock pot. Stir gently to combine and dissolve your stock pot and slowly bubble away for 8-9 mins, until the liquid has been absorbed and your orzo is ‘al dente’ (i.e. there is just a hint of firmness left in the middle). Tip: Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Make sure you stir a few times to ensure the orzo does not stick to the bottom of the pan. Tip: f the liquid is all absorbed before the pasta is cooked, simply add another splash of water and continue cooking until the pasta is done.

While your orzo is cooking, roughly tear the mozzarella into small pieces and grate the parmesan.

When your orzo is cooked, take the pan off the heat, add your mozzarella, half of your parmesan and your roasted cherry tomatoes and stir everything together. Pop the spinach on top and put a lid on for 3 mins to allow your spinach to steam, then stir that in too.