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

b) Bring a large saucepan of water to the boil with 1/2 tsp salt for the orzo.

c) Halve any thick broccoli stems lengthways.

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

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 the Tenderstem® broccoli onto a large baking tray.

b) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

c) When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.

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

b) Once hot, add the garlic and fry for 30 secs. Season with salt and pepper.

c) Stir in the tomato puree, 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, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the sun-dried tomato paste and butter (see pantry for amount) until melted.

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

d) 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 broccoli. 

c) Drizzle over the pesto and sprinkle with the chilli flakes (use less if you'd prefer things milder) to finish. 

Enjoy!