Oven-Baked Greek Cheese, Tomato & Tenderstem Farfalle

1.Before you begin, preheat the oven to 220°C / 200°C (fan) / gas 7. Boil a kettle.

2.Add your Greek cheese to a large foil-lined baking tray (or two).

3.Chop half of your cherry tomatoes in half. Add the halved cherry tomatoes and the remaining whole cherry tomatoes to the tray(s) with the Greek cheese and drizzle everything with olive oil.

4.Drizzle your balsamic vinegar all over and sprinkle with your chilli flakes (can't handle the heat? Go easy) — this is your balsamic-chilli Greek cheese & tomatoes. Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid over a medium heat.

5.Dissolve your vegetable stock mix and tomato paste in 500ml [750ml] [1L] boiled water — this is your tomato stock. Chop your Tenderstem broccoli into thirds.

6.Add the tomato stock to the dish with your farfalle and chopped Tenderstem broccoli and bring to the boil over a high heat. Tip: Nestle the farfalle into the stock as much as you can for even cooking. Cover with the lid and put the dish in the oven for 25-30 min or until the pasta is tender.

7.Put the balsamic-chilli Greek cheese & tomatoes in the oven at the same time and cook for 25 min, or until everything has softened. With the time to clear up, set the table, have a cup of tea or simply chill!

8.To serve, stir the oven-baked Greek cheese & roasted tomatoes and any remaining juices from the tray(s) into the pasta. Remove your basil leaves from their stalks and stir them in too. Season with a generous pinch of salt and a grind of black pepper. Dig in!