Bring a large saucepan of water to the boil and while this is happening make a small incision in the bottom of each cherry tomato. When the water starts to boil, tip in the tomatoes and bring back to a boil, stir twice then tip into a colander and generously rinse in cold water (run the water over for a good couple of minutes or place the tomatoes in a bowl of ice-cold water). After this, you should be able to handle the tomatoes, pick each one up and remove the skin, which you can discard. Add all the tomato flesh to your food processor and when you have finished all the tomatoes add 500 millilitres gluten free vegetable stock then whizz until you have practically no more bits in. Once done, transfer to a large saucepan and add the remaining 500 millilitres gluten free vegetable stock, oregano, thyme, salt and pepper give it a good stir then place on a low heat (you don’t want it to simmer or boil).

Continue by preparing the Parmigiana Reggiano by grating half the pack and reserving in a bowl. In another large saucepan add the extra virgin olive oil and powdered fenugreek then gently heat stirring in the fenugreek. Add the risotto rice and, stirring constantly, fry for 1 minute. Now add two ladles of the tomato stock and stir constantly on the heat until the rice absorbs the fluid. Continue adding the fluid and stirring for 20 minutes, until the rice is soft, then remove from the heat. Stir in the grated Parmigiana Reggiano and serve.