One Pan Vegetarian 'Nduja & Peperonata Orzo & A Chicken Breast

Deseed your peppers (scrape the seeds and pith out with a teaspoon) and slice into very 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

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat with a drizzle of olive oil

Once hot, add the sliced peppers and onion with a generous splash of cold water and cook for 15 min or until starting to caramelise

Tip: Stir occasionally to stop it from burning

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

Boil a kettle

Once the onion and pepper is starting to caramelise, reduce the heat to medium and add 2 tsp [3 tsp] [4 tsp] sugar with your red wine vinegar

Cook for a further 30 secs or until slightly jammy

Add your plant based 'Nduja (can't handle the heat? Go easy!) with your tomato paste and the chopped garlic and give it a good mix up

Add your red wine paste and vegetable stock mix with your orzo and give everything a good mix up

Add 500ml [650ml] [1L] boiled water

Add a generous pinch of salt and pepper 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 with a slight bite – this is your veggie 'Nduja & peperonata orzo

Tip: Stir the orzo occasionally to stop it from sticking

Once the orzo is cooked, tear your goats' cheese over (don't mix!) with a generous grind of pepper

Set aside, covered, for 1-2 min or until the cheese is slightly melted – this is your one pan veggie 'Nduja & peperonata orzo with goats' cheese