Roasted Cherry Tomatoes & Orzo.

Preheat the oven to 180°C.

Mix orzo (200 g) with vegetable stock (400 ml) in a deep roasting tin and lay the cherry tomatoes on the vine (400 g) over the top. (The tomato flavour will infuse into the stock.)

Arrange the cherry tomatoes in an even layer over the orzo, then scatter with red onion (0.5), bay leaves (2), plenty of ground black pepper, and sea salt (1 tsp).

Transfer to the oven and cook, uncovered, for 20 minutes. As soon as the orzo is cooked (the pasta should be just al dente), remove the vines and stir through extra virgin olive oil (2 tbsp), another teaspoon of sea salt, and a good handful of basil or flat-leaf parsley.

Taste and season with more salt and pepper as needed, and add a little dash more stock if you like. Serve immediately.