Creamy Spinach Orzo With 'Nduja Jumbo Prawns

Wash your spinach and pat it dry with kitchen paper

Peel and finely chop (or grate) your garlic

Boil a kettle

Zest your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Cut the lemon[s] into 4 wedges per lemon

Dissolve your vegetable stock mix in 450ml [675ml] [900ml] boiled water and stir in your soft cheese – this is your creamy stock

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped garlic and lemon zest and cook for 1-2 min or until fragrant

Once the garlic is fragrant, add your orzo to the pan with the juice of 1/4 of the lemon wedges

Add the creamy stock to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 min or until cooked through – this is your creamy orzo

Tip: Stir the orzo occasionally to stop it from sticking!

While the orzo is cooking, heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, drain, then add your jumbo prawns and the spinach and cook for 4-5 min

Tear in your 'Nduja (can't handle the heat? Go easy!) and the juice of 1/4 of the lemon wedges and cook for 2-3 min further or until the prawns are cooked through and the 'Nduja has broken down – these are your 'Nduja jumbo prawns

Once the orzo is cooked through, season generously with black pepper and a pinch of salt

Add the juice of the remaining lemon wedges to a bowl with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a grind of black pepper – this is your lemony dressing

Wash your baby leaf salad, then pat it dry with kitchen paper