One-Pot Spicy 'Nduja, Pepper & Roasted Tomato Orzo

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

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

3.Meanwhile, deseed your pepper(s) and cut into bite-sized pieces. Crush your garlic clove, remove the skin, and roughly chop. Chop your basil stalks and basil leaves roughly, keeping them separate.

4.Once hot, add your 'Nduja, 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 act, and boiled water, and give everything a good mix up.

5.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.

6.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.

7.Combine your Dijon mustard and juice of half the lemon(s) in a large bowl with a drizzle of olive oil and a pinch of salt. Wash your baby leaf salad, pat it dry, and add to the bowl, giving everything a good mix up.

8.To serve, give the spicy 'Nduja & pepper orzo a good mix up, top with the roasted tomatoes, and serve the dressed salad to the side. Garnish with the chopped basil leaves and a lemon wedge.