Preheat your oven to 200°C/Fan 180°C/Gas 6. Pop the cherry vine tomatoes into a roasting tin. Halve the red peppers and scoop out the seeds. Slice the peppers into thin strips and add them to the roasting tin. Drizzle over 1 tsp oil and season with a pinch of salt and pepper. Gently toss the veg to coat. Slide the roasting tin into the oven and cook for 20-25 mins, till the veg are tender and golden at the edges.

While the veg roast, peel and thinly slice the onions. Peel and finely chop the garlic cloves.

Pour 1 tsp oil into a large pan and warm to a medium heat. Slide in the chopped onions and fry for 5-6 mins, till softened. Stir in the garlic and 1 tsp ground cumin. Season with salt and pepper. Fry for a further 1 min, stirring frequently.

While the onions cook, fill your kettle and boil it, then fill a heatproof jug with 600ml boiling water. Crumble in the stock cube and stir to dissolve.

Pour the rice into the pan and stir for 1 min. Pour in the vegetable stock. Add a pinch of saffron powder and stir well. Bring to the boil, then reduce to a simmer. Cover the pan and cook for 20-25 mins, stirring occasionally, till tender.

When the rice is cooked, stir through the baby leaf spinach and roasted veg. Squeeze in a little lemon juice. Taste the rice and add more salt, pepper or lemon juice if needed. Divide the rice between a couple of warm plates and serve.