Isle of Wight Tomatoes and Baked Orzo

• 500g Orzo
• 2 Echalion shallots
• 2 Cloves of garlic, peeled and finely chopped
• 1 Bunch of dill
• Juice and zest of 1 lemon
• 1 tbsp dried mint
• 50g Capers
• 1 litre of Vegetable stock
• 300g Isle of Wight Cherry Tomatoes on the vine
• 200g Feta
• Salt and pepper
• Olive oil

Preheat the oven to 200°C

Put the dry orzo into a large oven-proof dish. Chop the shallots into slices and add to the dish with the garlic. Next, add some roughly torn dill, the juice of ¼ lemon, the dried mint and capers.

Pour the stock over the dry orzo and stir. It will seem like there is a lot of liquid, but it will absorb when cooked.

Season with salt and pepper and place on the middle shelf of the oven for 25 minutes. Check and stir gently after 10-15 minutes.

Gently crumble the feta into the orzo. Also add the tomatoes on top.

Put the dish back in the oven for a further 15 minutes, until the top is crisp and the feta and tomatoes have blistered and softened.

Garnish with more fresh dill and drizzle generously with olive oil and the rest of the lemon and zest according to your taste.