Tangy Tomato Basa With Cheesy Orzo

Boil a kettle

Chop your tomato[es] roughly

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

Once hot, add the chopped tomatoes with a pinch of salt and cook for 4-5 min or until beginning to break down

While the tomatoes are softening, peel and finely slice (don't chop!) your garlic

Dissolve your vegetable stock mix in 450ml [675ml] [900ml] boiled water and 50ml [65ml] [80ml] milk – this is your vegetable stock

Wash your spinach and pat it dry with kitchen paper

Add your vegetable stock to a medium-sized pot (with a matching lid) with your orzo and bring to the boil over a high heat

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

Reboil half a kettle

Tip: Stir the orzo occasionally to stop it from sticking

Once the tomatoes have softened, add the sliced garlic and dried thyme with a generous crack of black pepper and cook for 3-4 min or until slightly softened

Once slightly softened, add your tomato paste with a pinch of salt and sugar

Mix everything together, then add your white wine vinegar with 250ml [325ml] [450ml] boiled water and cook for 3-4 min or until the sauce has slightly thickened

Meanwhile, peel 1/3 of your Italian hard cheese until you end up with a pile of cheese shavings

Grate the remaining Italian hard cheese finely

Once slightly thickened, add your basa fillet[s] to the pan and top with the spinach

Cook, covered, for 5-6 min or until the fish is cooked through and the spinach has wilted – this is your tangy tomato basa

Tip: Your fish is cooked once it turns opaque and flakes easily

Once the orzo is ready, stir through the grated Italian hard cheese and season with a generous grind of black pepper – this is your cheesy orzo

Tip: Add a splash more water if your orzo is looking a little dry!