a) Boil a full kettle.

b) Pour the boiled water into a medium saucepan with ½ tsp salt and bring to a boil. Add the orzo to the water and 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, peel and grate the garlic (or use a garlic press).

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

b) Once hot, add the garlic, Mexican style spice mix and tomato puree. Cook until fragrant, 1-2 mins.

a) Add the veg stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan.

b) Stir to combine, bring to the boil and simmer, 1 min.

c) Add the peas and spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. 

a) Stir the creme fraiche and sun-dried tomato paste into the sauce until combined. Bring to the boil, then remove from the heat.

b) Once cooked, add the orzo to the pan and toss to coat in the sauce. Stir through the hard Italian style cheese until melted.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

a) When ready, share the creamy orzo between your bowls.

b) Crumble over the Greek style salad cheese to finish.