Alfie Cooks

1: For the creamy tomato orzo, finely dice the red onion and sauté in olive oil with a pinch of salt until softened.

2: Mince the garlic cloves and fry until fragrant.

3: Bring the vegetable stock to a boil and add tomato paste.

4: Add tomato purée to the onions and cook until dark red.

5: Add dried herbs then pour in white wine and cook off.

6: Add orzo and toast until translucent (1-2 mins).

7: Ladle in stock until absorbed (about 30 mins).

8: Finish with butter, nutritional yeast, and fresh basil, then plate with cherry tomatoes and vegan cheese.

9: For bruschetta, finely chop tomatoes and mix with diced red onion, seasoning with salt, pepper and olive oil.

10: Toast bread in an oiled pan until golden brown, then rub with garlic and spoon on tomato mix.

11: For tricolore, slice large beef tomatoes and tear over vegan mozzarella, adding basil, pine nuts, and pesto, seasoning with olive oil and pepper.