To make the stock, roughly chop all the vegetables and put them in a saucepan.

Cover with two litres of cold water and bring to boil over a high heat.

Turn down the heat and leave to simmer for 20 minutes.

Meanwhile, heat the oven to 170C (150C fan)/335F/gas mark 3½.

Put the tomatoes in a roasting tray, season with salt and drizzle with olive oil.

Add the garlic, then roast for about an hour, until the tomatoes are jammy.

Bring a large, heavy-based pan to a medium heat.

Add a generous glug of olive oil, followed by the diced shallots, crushed garlic and a pinch of salt.

Once the shallots are soft, add the rice and stir well to coat.

Add another pinch of salt, then toast the rice for a minute or two, until the edges begin to look translucent.

Add the tomato puree and cook for two to three minutes.

Strain the stock and discard the vegetable solids.

Add the stock to the rice one large ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next.

After about 18-20 minutes, when the rice is just cooked but still has a little bite, take the pan off the heat and stir through the roast tomatoes, roast garlic, grated pecorino and chopped mint.

The tomatoes should break up nicely once incorporated into the hot rice.

Season to taste, finish with a generous glug of olive oil, if desired, and serve immediately.