• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Thinly slice the mushrooms.
• Trim the leek then halve lengthways. Thinly slice half (double for 4p) widthways.
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the spinach.

• Place a large pot over medium-high heat with a drizzle of oil.
• When hot, add the leek and mushrooms. Season with salt.
• Cook until softened, stirring occasionally, 2-3 mins.
• Add the garlic and vinegar.
• Cook, stirring constantly, until fragrant, 1-2 mins.

• Add the orzo, muscat, 400ml water and 2 tbsp butter (double both for 4p) to the pot. 
• Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins.
• Stir every 3-4 mins to prevent sticking.

• Meanwhile, add tomatoes and 1 tbsp oil (double for 4p) to a lined baking tray. 
• Season with salt and pepper then toss to coat.
• Roast on the middle shelf of the oven until tomatoes start to burst, 10-11 mins. 

TIP: Keep your eye on them so they don't burn!

• When the orzo is cooked, add the cheese and spinach to the pot.
• Stir until spinach wilts, 3-4 mins.
• Mix through the roasted tomatoes.
• Season to taste with salt and pepper.
• Roughly chop the walnuts.

• Divide your veggie orzo between bowls.
• Finish with a sprinkling of walnuts.