Risotto with Roasted Cherry Tomatoes

Transfer the fennel to a large bowl and add the tomato paste. Add 1 tsp per person of the African-inspired spices and drizzle with half of the olive oil, then toss well to coat. Transfer to a parchment-lined baking sheet and roast for 20 - 25 minutes. Be sure to leave enough space to add an oven dish later.

Melt the butter in a large deep frying pan over medium-high heat and fry the onion and garlic for 1 minute. Stir in the risotto rice and toast the grains for 1 minute, then pour in a third of the stock. Allow the stock to slowly incorporate, stirring regularly. Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water if you'd prefer the risotto to be less al dente.

Transfer the cherry tomatoes to an oven dish and drizzle with the balsamic vinegar and the rest of the olive oil. Season with salt and pepper, then toss well to coat. Roast in the oven for 12 - 15 minutes.

Roughly chop the almonds and finely chop the parsley. Crumble the Greek-style cheese. Take the risotto off the heat and stir in the rest of the African-style herbs, along with half each of the cheese and the parsley. Stir in two thirds of the cherry tomatoes, then season to taste with plenty of salt and pepper.