Make this recipe even easier: you could use pre made meatballs and cook them this way with the orzo but I would really recommend making your own as the ricotta makes them so tender.

How to get your children to eat it too: my girls love this, I often just serve with some veg on the side.

Make it spicy: a dollop of Calabrian chilli paste, chilli flakes or fresh chilli would give the sauce a kick, if you want this.

If you want to double the recipe: double everything except I would do 3 tins of chopped tomato and still 400ml water. You can always add more water as it cooks and you see how it absorbs.

Parmesan rind: If you don’t have one spare or in the freezer, just cut the rind off the one you have open in the fridge. You can still grate the rest but the rind is just used here! Whenever I finish a parmesan, I save the rind in a bag in the freezer. Then I have a collection to use whenever I’m making sauces etc.

What to do with leftovers: Cool then transfer to an airtight container. Keep in the fridge for up to 3 days. Reheat in the microwave until piping hot. If you eat all the orzo, the meatballs are great in a meatball sandwich with some mozzarella melted on top! If you only have orzo left, it’s great by itself with a fresh grating of parm. If you find it makes too many meatballs, roll them into balls and then freeze them on a tray. Once they are solid, pop them in a bag and you have the most gorgeous meatballs ready to go.