One Pot Jumbo King Prawn, Pepper & Pesto Orzo

Boil a kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and chop your red onion[s] into wedges

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

Once hot, add the pepper strips and onion wedges with a small pinch of salt and cook for 3-5 min or until beginning to soften

Dissolve your vegetable stock mix in 550ml [825ml] [1.1L] boiled water

Add your sun-dried tomato pesto and tomato paste – this is your pesto stock

Meanwhile, peel and finely chop (or grate) your garlic

Once the vegetables have started to soften, add the chopped garlic and cook for 1 min or until fragrant

Once fragrant, add your orzo and pesto stock and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for an initial 8-10 min

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

Meanwhile, grate your cheddar cheese

Drain your jumbo prawns

Once the orzo has had an initial 8-10 min, add the jumbo prawns to the pan and bring to a boil, then reduce to medium-high heat and cook for 7-8 min or until the prawns are cooked through and the orzo is tender

Once the prawns are cooked through, add the grated cheese and give everything a good mix up – this is your jumbo prawn, pepper & pesto orzo

Taste for seasoning, adding more salt and pepper if needed

Tip: Add a splash more water if your pan's looking a little dry!

Chop your basil roughly, including the stalks