One Pot Spicy 'Nduja, Pepper & Roasted Tomato Orzo

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now let's get started!

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

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid over a medium-high heat

Meanwhile, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

Crush your garlic open by squashing with the side of a knife, remove the skin and roughly chop

Chop your basil stalks and your basil leaves roughly, keeping them separate

Once hot, add your 'Nduja (can't handle the heat? Go easy!), chopped pepper, chopped basil stalks and chopped garlic to the dish with a pinch of pepper

Add your orzo, tomato paste, chicken stock mix, creamy single soy and 200ml [300ml] [400ml] boiled water and give everything a good mix up

Bring to the boil over a high heat, cover with a lid, then put the dish in the oven for 25-30 min or until the orzo is tender – this is your one pot spicy 'Nduja & pepper orzo

Add your cherry tomatoes to a baking paper-lined baking tray

Put the tray in the oven for 22-25 min or until the tomatoes are soft and slightly charred – these are your roasted tomatoes

Use this time to clear up, set the table, have a cup of tea or simply chill!

Combine your Dijon mustard and juice of half your lemon[s] in a large bowl with a drizzle of olive oil and a pinch of salt

Wash your salad, pat it dry with kitchen paper and add to the bowl and give everything a good mix up – this is your dressed salad

Cut the remaining lemon into 1 wedge per person