Heat your oven to 180°C/Fan 160°C/Gas 5, and line a roasting tin with baking paper. Halve the cherry tomatoes and add them, cut-side up, to the lined roasting tin. Season with salt and pepper and slide the tomatoes into the oven to roast for 20 mins. When cooked, set aside.

While the tomatoes roast, trim the roots and top 3cm off the leeks. Slice a cross in the tops and open them out so you can rinse out any grit. Finely slice the leeks. Peel the onions and finely chop them. Peel the garlic and crush or finely chop it. Pick the thyme leaves off their sprigs.

Pour 1 tbsp olive oil into a large pan and warm to a medium heat. Slide in the leeks, onions, garlic and thyme. Season with salt and pepper and cook for 10 mins, stirring occasionally, till softened. Fill and boil the kettle.

Meanwhile, crumble the stock cube into a heatproof jug. Pour over 600ml boiling water and stir to dissolve the stock.

Tip the pearl barley into the pan and stir well. Pour in the hot stock and return to the boil, then reduce to a gentle simmer. Cook the orzotto for 20 mins, stirring occasionally.

While the orzotto is cooking, strip the kale leaves off their stalks. Chop the leaves into small pieces.

After 20 mins, the barley should be tender, with a slight bite, and most of the stock should have been absorbed. Stir through the kale and cook for 2-3 mins, till tender.

Stir the roasted tomatoes through the orzotto. Pour in 2 tbsp soya cream. Grate in the lemon zest. Stir well and warm through for 1 min. Have a taste and add more salt or pepper if needed.

Ladle the orzotto into a couple of warm bowls. Serve with wedges of the zested lemon on the side for squeezing.