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

b) Once hot, add the breadcrumbs. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily.

c) Meanwhile, boil a full kettle. 

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

a) Once toasted, transfer the crumbs to a small bowl and set aside.

b) Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

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

d) 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, wipe out the (now empty) frying pan and pop on medium heat (no oil).

b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

c) For the final min, stir in the Cajun spice mix and cook until fragrant.

d) Add the garlic and tomato puree to the pan, then stir-fry for 1 min more.

a) Stir the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the frying pan.

b) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

a) Once the sauce has thickened, stir in the peas, hard Italian style cheese and butter (see pantry for amount). 

b) Heat until the peas are piping hot and the butter and cheese have melted, 1 min.

c) Stir the cooked orzo into the sauce. Mix well to combine.

d) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

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

b) Sprinkle over the crumb topping to finish.

Enjoy!