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

b) Bring a large saucepan of water to the boil with ½ tsp salt for the orzo.

c) Halve any thick broccoli stems lengthways.

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

If you'd prefer to boil your broccoli, skip the oven.

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.

If you'd prefer to boil your broccoli, boil it in step 4 while the sauce simmers for 3-5 mins, until tender.

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

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

d) Meanwhile, quarter the lemon into wedges. 

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 pesto and butter (see pantry for amount) until melted.

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

d) Stir in a good squeeze of lemon juice. Taste and season with salt, pepper and more lemon if juice needed. Add a splash of water if it's a little too thick. 

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

b) Top with the roasted broccoli. Squeeze some lemon juice over the broccoli. 

c) Sprinkle over the remaining cheese and the chilli flakes (use less if you'd prefer things milder). Serve with any remaining lemon wedges alongside.