Garlicky 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 medium-high heat

Once hot, add the remaining basil butter to the pan and cook for 1 min

Drain, then add your king prawns and red wine vinegar and cook for 4-5 min or until cooked through – these are your garlicky king prawns