Garlicky Jumbo King Prawns With Tomato & Green Butter Orzo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Peel your garlic and roughly tear your basil, including the stalks (reserve a couple of leaves for garnish!)

Add the peeled garlic, torn basil and a large knob of butter to a food processor and pulse until blitzed but not smooth – this is your basil butter

Dissolve your vegetable stock mix in 350ml [455ml] [650ml] boiled water

Chop your cherry tomatoes in half

Add your orzo, vegetable stock and half of the basil butter (you'll use the rest later!) to an oven-proof dish with a pinch of salt and gently stir it all together

Place the halved cherry tomatoes evenly on top of the orzo, they should sink down under the stock

Season with a pinch of salt and a generous crack of black pepper

Put the dish in the oven for 18-20 min or until the stock has been absorbed and the orzo is cooked – this is your tomato & green butter orzo

Once the orzo is almost cooked, heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the remaining basil butter to the pan and cook for 30 secs

Drain, then add your jumbo king prawns and red wine vinegar and cook for 6-7 min or until cooked through – these are your garlicky jumbo king prawns