Red Wine Orzo With Hot Honey Baked Cheese

Boil a kettle and preheat the oven to 200°C/ 180°C (fan)/ gas 6

Chop your chestnut mushrooms finely

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

Once hot, add the chopped mushrooms and cook for 3-4 min or until tender

Peel and finely chop (or grate) your garlic

Once the mushrooms are tender, reduce the heat to low and add a knob of butter

Once melted, add the chopped garlic with your red wine paste, tomato paste, Marmite and orzo

Give everything a good mix up

Add 500ml [650ml] [1L] boiled water with your vegetable stock mix and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 14-16 min or until tender

Tip: Stir the orzo occasionally to stop it from sticking

While the orzo is cooking, add your Greek cheese to a large piece of baking paper (or two!)

Drizzle over half your honey (you'll use the rest later!) and sprinkle over your chilli flakes (can't handle the heat? Go easy!)

Scrunch the baking paper around the cheese to form a parcel[s] and add to an oven proof dish

Put the dish in the oven for 12-15 min or until softened – this is your honey & chilli baked cheese

Meanwhile, chop your parsley finely, including the stalks

Wash your salad and pat dry with kitchen paper

Combine the remaining honey with your balsamic vinegar and a generous drizzle of olive oil in a large bowl

Add the salad to the bowl and toss – this is your balsamic salad

Once everything is nearly ready, add your ciabatta[s] to a baking tray and put in the oven for 3-4 min or until they're hot and crusty

Once the orzo is tender, remove the pan from the heat and stir through half your grated Italian hard cheese (you'll use the rest later!) and a good grind of pepper

Put the lid back on and set aside for 2 min to allow the flavours to develop – this is your red wine orzo

Tip: Want to enjoy your honey & chilli baked cheese as a starter? You can reheat your red wine orzo over a medium heat with a small splash of water for 2-3 min after you've eaten your starter!