Preheat your oven to 200°C/Fan 180°C/Gas 6. Pop the cherry vine tomatoes into a roasting tin. Halve the peppers and scoop out the seeds. Slice the peppers into thin strips and add them to the roasting tin. Drizzle over 1 tsp olive 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. Fill and boil your kettle.

Pour 1 tsp olive oil into a large pan and warm it to a medium heat. Add the onions and fry for 5-6 mins, till softened. Stir in the garlic, 1 tsp ground cumin and a little salt and pepper. Fry for 1 min, stirring.

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

Tip the rice into the pan and stir for 1 min. Pour in the stock, add a pinch of saffron powder and stir well. Bring to the boil, then turn the heat down to a simmer. Cover the pan and cook for 20-25 mins, stirring occasionally, till the rice is tender.

When the rice is cooked, fold through the baby leaf spinach and the roast 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.