TODAY’S RECIPE: Tomato and mozzarella orzo

DELICIOUS midweek dinner using orzo, a small type of pasta. SERVES 2

Ingredients

150g orzo ½ tbsp olive oil 2 roasted red peppers from a jar 1 handful olives, roughly chopped Big pinch chilli flakes, roughly chopped ½ tsp dried oregano 400g can chopped tomatoes with garlic (or crush in 1 clove) 125g ball mozzarella

Method

1. Heat oven to 200c/180c fan/gas 6. Tip the orzo into a medium casserole dish then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes with garlic, then refill the can half-way with water and pour that in, too. Give everything a good mix, season, then cover with tin foil and bake for 20 minutes until the pasta is almost cooked. Remove from the oven and give the orzo a stir. Return to the oven and cook uncovered for a further 5 minutes.

2. Turn on the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling.