a) Boil a full kettle for the orzo. 

b) Peel and grate the garlic (or use a garlic press). 

c) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

d) Roughly chop the chives (use scissors if easier). 

a) Pour the boiled water into a large saucepan with ½ tsp salt on high heat.

b) Add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the diced chicken, chorizo and leek. Fry until the leek is softened and the chicken is browned, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Lower the heat, then stir in the garlic, tomato puree and Cajun spice mix (add less if you'd prefer things milder). Cook until fragrant, 1 min.

a) Add the chicken stock paste, honey and water for the sauce (see pantry for both amounts) to the chorizo. Stir to combine and bring to the boil.

b) Simmer until thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Once the sauce has thickened, add the peas and simmer until piping hot, 1 min.

b) Stir through the cooked orzo and creme fraiche. Bring to the boil, then remove from the heat.

c) Stir through the cheese until melted. Taste and season with salt and pepper if needed.

a) Share the creamy Cajun chicken and chorizo orzo between your serving bowls. 

b) Sprinkle over the chives to finish.