a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Bring a large saucepan of water to the boil with 0.5 tsp salt for the orzo.

c) Halve, peel and chop the onion into small pieces.

d) Peel and grate the garlic (or use a garlic press). Trim the green beans.

a) When your pan of water is boiling, add the orzo and bring back to the boil.

b) Cook until tender, 10 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, pop your green beans onto a piece of foil with a drizzle of oil, add half of the grated garlic and season with salt and pepper.

b) Toss the coat. Fold the foil, sealing on all sides to create a parcel.

c) Pop onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins. Then add the remaining garlic and fry for 30 secs. Season with salt and pepper.

c) Stir in the passata, veg stock paste, sugar and water for the sauce (see pantry for both amounts). 

d) Once boiling, reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 5-6 mins.

a) Once the sauce has thickened, stir in the sun-dried tomato paste, pesto and butter (see pantry for amount) until melted.

b) Stir through the cooked orzo and hard Italian style cheese.

c) Season to taste with salt and pepper if needed. Add a splash of water if it's a little too thick.

a) Share the sun-dried tomato orzo and its sauce between your bowls.

b) Top with the roasted green beans. 

c) Sprinkle over the chilli flakes (use less if you'd prefer things milder).

Enjoy!