Step 1

Preheat your oven to 200C.

Step 2

Pour the dry orzo into a large oven-proof dish. Chop the onion 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.

Step 3

Make up the stock and stir in the tomato puree. 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!

Step 4

Season with salt and pepper and place on the middle shelf of the oven for 35 minutes. Check and stir gently every 10-15 minutes.

Step 5

After 30-35 minutes or when the liquid is thick and mostly absorbed, take the dish out of the oven and crumble the feta over the top. Add the cherry tomatoes on their vines pressing gently into the orzo. Garnish with more fresh dill and drizzle generously with olive oil.

Step 6

Put the dish back in the oven for a further 20 minutes, until the top is crisp and the feta and tomatoes have browned and softened.

Step 7

Leave to rest for 3-5 minutes before serving. Enjoy!