Confit Heritage Tomato & Chorizo Orzo With Cheesy Basil Croutons

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Pick the leaves off your basil stalks and set aside for later

Add your heritage tomatoes to a piece of tin foil with the basil stalks and a generous drizzle of olive oil

Scrunch the foil around the tomatoes to form a tightly sealed parcel and add to a baking tray, then put the tray in the oven for an initial 20 min

While the tomatoes are cooking, heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat

Once hot, add your diced chorizo and cook for 5-6 min or until golden and crispy

While the chorizo is cooking, peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Once the chorizo is crispy, reduce the heat to medium and add the diced onion and cook for 2 min or until starting to soften

Once starting to soften, add half the chopped garlic (you'll use the rest later!) with your ground smoked paprika, tomato paste and Chinese rice wine

Add your orzo and give everything a good mix up

Add your chicken stock mix with 550ml [700ml] [1L] boiled water to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 min or until cooked through

Tip: Stir it occasionally to prevent it from sticking!

While the orzo is cooking, add a small knob of butter to a large heatproof bowl and put the bowl in the microwave for 30 secs or until melted

Once melted, add the melted butter (reserve the bowl!) to a food processor with the remaining garlic and half the basil leaves (save some for a garnish!), a small drizzle of olive oil and a small pinch of salt and pepper, add a small splash of water and blitz until smooth – this is your basil oil

Tip: Don't have a food processor? Grind in a pestle & mortar!

Tear your ciabatta[s] into small bite-sized pieces and add to the reserved bowl with the basil oil and half your grated Italian hard cheese (you'll use the rest later!) – this is your cheesy basil bread

Once the tomatoes have had an initial 20 min, remove the tray from the oven and add the cheesy basil bread to the other side, return the tray to the oven for a final 6-8 min or until the bread is crisp and golden – these are your cheesy basil croutons and confit heritage tomatoes

Once the orzo is ready, set aside to rest for 2 min with the lid on