Seared Chicken & Confit Cherry Tomato Pasta

• In a medium baking dish, combine tomatoes, garlic cloves, dried oregano, a pinch of chilli flakes (if using) and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • Season with salt and pepper, then roast until blistered, 20-25 minutes. • Remove baking dish from oven, then using a fork, mash garlic cloves and lightly crush tomatoes. • Stir in passata, vegetable stock powder and the brown sugar until combined. Roast until slightly reduced, a further 5-10 minutes.

• When the tomatoes have 15 minutes remaining, boil the kettle. • Pour boiled water into a large saucepan with a generous pinch of salt. • Cook orecchiette in boiling water over high heat until 'al dente', 8 minutes. • Reserve some pasta water(2 tbs for 2 people / 1/4 cup for 4 people). Drain orecchiette, then return to the saucepan. TIP: 'al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked through when it's no longer pink inside.

• Remove tomatoes from the oven. • To the saucepan with pasta, add confit tomato sauce tossing to combine. Season to taste. • In a medium bowl, combine rocket leaves and a drizzle of vinegar and olive oil.

TIP: Add a splash of reserved pasta water if pasta looks dry! Little cooks: Take the lead by tossing the salad leaves!