Tomato and Saffron Orzo

Serves 2

1 shallot

2 cloves of garlic

1/2 tsp chilli flakes

200g cherry tomatoes 

Pinch of saffron

400ml stock (chicken or vegetable)

200g orzo 

fresh basil leaves

75g feta

salt, pepper and olive oil

1. Peel, halve and finely dice your shallot. Peel and finely slice your garlic. Halve your cherry tomatoes.

2. Heat about 4 tbsp of olive oil in a saute pan over a low heat. add your shallots and cook them for about 10 minutes, or until they are totally soft. Add your garlic and chilli flakes, and cook these for a minute longer.

3. Heat your stock, then add a pinch of saffron to it. Give it a stir and leave it to sit for 5 minutes so that the yellow colour from the saffron leaks into the stock.

4. Get your tomatoes into the shallot pan, and cook these for about 5 minutes, squishing them down with your spoon to create a smooth sauce.

5. Pour the stock into the pan, and bring it to a boil. Pour your orzo into the pan, and gently simmer it over a low-medium heat for 8-10 minutes, until the orzo is tender. Stir it occasionally to prevent it from sticking.

6. Season your orzo to taste with salt and pepper, and add a good few leaves of basil. Give it a stir.

7. Spoon your orzo into bowls, and top each with a crumble of feta, a drizzle of olive oil and another pinch of chilli flakes. Add some more basil leaves, and serve it up.