Preheat your oven to 180°C/356°F

Chop your peppers into small squares, and place into a baking tray. Add your cherry tomatoes. Season with salt, pepper and olive oil, and place tray in oven for 25 minutes.

Chop your chorizo into small chunks, and finely slice your cloves of garlic and the red chilli.

Place chorizo into a large pan, and fry until it starts to go crisp (4 minutes). Then add the chilli and the garlic. Once the garlic has softened, add your passata and the water. Give everything a stir and add the orzo.

Bring to the boil, and then turn down to a medium heat. Allow it to simmer for 10 minutes, stirring occasionally so the orzo doesn’t stick to the bottom of the pan.

After 10 minutes, the orzo should be al dente. Perfect. If it needs a bit more time, give it a couple more minutes.

Once the orzo is cooked, stir in your roasted vegetables and a handful of chopped parsley.

Remove from the heat, and serve with a handful of fresh basil leaves scattered on top.