Cheesy Risotto With Slow-Roast Tomatoes

Preheat the oven to 180°C/ 160°C (fan)/ gas 6

Add your cherry tomatoes to a baking tray (use tin foil to avoid mess!)

Drizzle them with olive oil, then season with a pinch of both salt and sugar

Put the tray in the oven to roast for 30 min

Meanwhile, boil a kettle

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Dissolve your vegetable stock mix in 600ml [900ml] [1.2L] boiled water

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] [4 tbsp] tbsp olive oil over a medium heat

Once hot, add the sliced leek and cook for 4 min until softened

Meanwhile, peel and finely chop (or grate) your garlic

Once softened, add your arborio rice, chopped garlic and your ground turmeric to the pan and cook for 1 min

Add your Chinese rice wine and your wholegrain mustard, then cook for a further 1 min

Add 1/3 of the vegetable stock and stir continuously with a wooden spoon until it has been absorbed

Continue to add the remaining vegetable stock, a ladle at a time, stirring continuously for 15-20 min, until all the stock is absorbed and the rice is cooked – this is your risotto

Meanwhile, grate your cheddar cheese

Chop your chives finely

Once cooked, remove the risotto from the heat and stir in the grated cheddar, clotted cream and half of the chopped chives then season with black pepper