Roasted Aubergine & Tomato Orzo With Rocket Pesto

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

Add your pine nuts to a baking tray, then put the tray in the oven and cook for 3-5 min or until lightly toasted

Tip: Watch them like a hawk to make sure they don't burn!

Once done, transfer to a plate to cool (save the tray for later!)

While the pine nuts are toasting, trim the green stalk[s] off your aubergine[s], then slice in half widthways and cut into wedges

Peel and chop your red onion[s] into wedges

Add the aubergine wedges, red onion wedges and heritage tomatoes to the reserved baking tray (cooking for 4 or more? You may need 2 trays!)

Drizzle generously with olive oil and season with a generous pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 30-35 min or until everything is cooked through and tender – this is your roasted aubergine & tomato

Dissolve your vegetable stock mix in 300ml [450ml] [600ml] boiled water

Peel and finely chop (or grate) your garlic

Add your orzo to an oven-proof dish

Add the chopped tomatoes, chopped garlic and vegetable stock to the dish and gently stir it all together

Put the dish in the oven and cook for 20-25 min or until the liquid has been absorbed and the orzo is cooked – this is your oven-baked orzo

Meanwhile, wash your rocket, then pat it dry with kitchen paper

Chop your basil roughly, including the stalks

Add most of the toasted pine nuts, chopped basil and rocket (save some of each for garnish!) to a food processor

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a generous pinch of salt and blitz until smooth – this is your rocket pesto

Tip: If you don't have a food processor, use a pestle & mortar!