Preheat the oven to 200°C. Lay the tomato slices on an oven tray lined with baking paper. Drizzle with oil and sprinkle with salt and pepper. Roast until starting to collapse and caramelise (about 15 minutes).

While the tomatoes are roasting, blitz onion, garlic, celery and carrot in the food processor until finely chopped. Then add to an oiled pan (about 4 tbsps of oil) and fry gently for a couple of minutes. Add the rice and stir. Fry for a couple of minutes then add hot stock one cup at a time, stirring all the time until the liquid is absorbed. When most of the stock, but not all, is used, add the spinach and stir to wilt.

Turn off the heat and stir in the cheese and roasted tomato slices and then serve!