1-Preheat the oven: Start by preheating your oven to 200°C (390°F). Preheating is crucial for achieving the right temperature to properly bake the feta and roast the vegetables.

2-Prepare the feta: Place the 200g (7oz) block of full-fat Greek feta cheese in the center of a large oven-safe pan. Drizzle it with 1 tablespoon of olive oil. This initial coating of oil helps the feta develop a slightly golden exterior while keeping it moist inside.

3-Initial baking: Place the pan in the preheated oven and bake the feta for 8 minutes. This pre-baking softens the cheese slightly, preparing it to melt more smoothly later.

4-Add vegetables: Remove the pan from the oven. Arrange the 300g (10oz) halved baby plum or cherry tomatoes and 200g (7oz) sliced asparagus around the feta. Be sure to arrange the vegetables in a single layer so they roast evenly.

5-Season and continue baking: Drizzle the vegetables with the remaining 2 tablespoons of olive oil and add black pepper to taste. Return the pan to the oven and bake for another 12-15 minutes, or until the feta has softened and the vegetables are tender. The tomatoes should be blistered and juicy, while the asparagus should be tender-crisp.

6-Cook the orzo: While the feta and vegetables are baking, bring a large pot of salted water to a boil. Add 2 cups (400g) of uncooked orzo and cook until al dente according to package directions, usually about 8-10 minutes. Drain the orzo, but be sure to reserve about 1 cup of the starchy cooking water. This water is crucial for creating the perfect sauce consistency.

7-Create the sauce: Once the feta and vegetables are done baking, remove the pan from the oven. Mash the baked feta until smooth, then stir it into the cooked orzo. The heat from the pasta will help melt the feta further, creating a creamy mixture.

8-Add spinach: Add the 100g (3.5oz) roughly chopped baby spinach and about half a cup of the reserved pasta water to the orzo mixture. Stir continuously until the spinach wilts and the sauce becomes creamy. Add more pasta water as needed to reach your desired consistency. The sauce should coat the orzo without being too thick or too watery.

9-Finish the dish: Finally, fold in 2 heaped tablespoons (60g) of mascarpone cheese, half a small bunch (about 15g / 0.5oz) of finely diced fresh basil, and 2 tablespoons of finely diced fresh chives. The mascarpone adds an extra layer of creaminess, while the herbs provide fresh flavor and vibrant color.

10-Season and serve: Season the dish sparingly with salt and generously with black pepper to taste. Remember that feta is naturally salty, so go easy on the additional salt. Serve immediately to enjoy the creamy feta sauce with tender orzo and fresh vegetables.