Baked orzo puttanesca (pictured above)

Serves 4

• 60g olive oil
• 1 onion
• 6 cloves garlic
• 0.5 tsp chilli flakes
• 3 anchovy fillets
• 2 tbsp capers
• 1.5 preserved lemons
• 70g pitted kalamata olives
• 2 160 g tins good-quality tuna
• 1 tbsp tomato paste
• 1 tin chopped tomatoes
• 250g orzo
• 0 black pepper
• 0 plum tomatoes
• 40g parmesan
• 15 tbsp basil leaves

Step 1
Heat the oven to 220C (200C fan)/425F/gas 7.

Step 2
Put three tablespoons of oil into a large, ovenproof saute pan for which you have a lid, and heat on a medium-high flame.

Step 3
Add the onion and cook, stirring occasionally, for about eight minutes, or until softened and browned.

Step 4
Add the garlic, chilli and anchovies, cook for a minute more, until fragrant, then stir in the capers, half the lemon, 45g of the olives, tuna, tomato paste, tinned tomatoes, orzo, 450ml water, a teaspoon of salt and a generous grind of pepper.

Step 5
Bring to a simmer, then cover and transfer to the oven for 20 minutes, or until the orzo is cooked through.

Step 6
Turn up the oven to 230C (210C fan)/450F/gas 8.

Step 7
Lift the lid off the pan, then haphazardly top the mixture with the sliced tomatoes, sprinkle over the cheese and return to the oven, uncovered, for 10-12 minutes, or until bubbling and lightly browned.

Step 8
Remove, leave to rest for about 10 minutes, then top with the remaining olives and preserved lemon, the basil and the remaining tablespoon of oil, and serve straight from the pot.