King Prawn, Tomato & Courgette Orzotto With Feta

Boil a kettle

Peel and finely slice (don't chop!) your garlic

Dice your tomatoes roughly

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the sliced garlic and diced tomato with a pinch of salt and pepper and cook for 7-8 min or until the tomato has completely softened

Meanwhile, top, tail and slice your courgette[s] into discs on the diagonal

Dissolve your vegetable stock mix in 400ml [520ml] [680ml] boiled water

Once softened, add your tomato paste and orzo to the pan with a pinch of salt and give everything a good mix up until the grains are fully coated

Add the courgette discs with the vegetable stock and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook for 12-15 min, stirring continuously, or until the stock is almost fully absorbed and the orzo is cooked with a slight bite

Drain your king prawns, increase the heat to medium-high, then add them to the pan and cook for 4-5 min further or until cooked through – this is your king prawn, tomato & courgette orzotto

Tip: Add a splash of water if your sauce is looking a little dry

While the prawns are cooking, chop your chives finely