a) Peel and grate the garlic (or use a garlic press). Halve the lemon and cut into wedges.

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

c) Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

d) Roughly chop the dill (stalks and all).

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

b) Once hot, add the courgette and leek. Stir-fry until browned on the outside and softened, 6-7 mins.

c) Add the garlic and fry for 1 min more.

a) While your veg fries, bring a large saucepan of water to the boil with ½ tsp salt.

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

c) Once your orzo is cooked, drain in a colander. Transfer your orzo back into the pan.

d) Drizzle with oil and stir through to stop it sticking together.

a) Stir the creme fraiche, veg stock paste and water for the sauce (see pantry for amount) into the frying pan.

b) Bring up to a boil, then lower to a simmer. Cook, until the sauce has thickened slightly, 2-3 mins. 

a) Once the sauce has thickened, stir through the peas and hard Italian style cheese until melted.

b) Add the orzo and half of the dill to the sauce and mix until combined.

a) Share your pasta between bowls.

b) Crumble over the Greek style salad cheese and sprinkle over the remaining dill.

c) Squeeze over some lemon juice from a lemon wedge. Serve with any remaining lemon wedges.