Baked Harissa & Red Wine Orzo With Dessert & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into thin strips

Peel and finely slice your red onion[s]

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Add your cherry tomatoes, chopped pepper and sliced onion to an oven-proof dish with a generous drizzle of olive oil and a pinch of salt

Put the dish in the oven for an initial 10 min

Peel and finely chop (or grate) your garlic

Dissolve your red wine paste, harissa paste (can't handle the heat? Go easy!) and tomato paste in 500ml [650ml] [1L] boiled water – this is your harissa & red wine stock

After the initial 10 min, remove the dish from the oven

Add the chopped garlic, orzo and harissa & red wine stock to the dish with a pinch of salt and gently stir it all together

Place your Greek cheese on top of the orzo and drizzle over your honey

Season with a generous crack of black pepper

Return the dish to the oven for 18-20 min further or until the stock has been absorbed and the orzo is cooked with a slight bite – this is your baked harissa & red wine orzo with honey Greek cheese

Meanwhile, chop your parsley finely, including the stalks