Preheat your oven to 220°C/200°C fan/gas mark 7. 

Halve, peel and chop the onion into small pieces. Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

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

Heat a drizzle of oil in a large, wide-bottomed ovenproof frying pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the onion and pepper chunks and stir-fry until softened, 6-8 mins. Season with salt and pepper.

Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Boil a full kettle.

Once the veg has softened, add the orzo, garlic, tomato puree and smoked paprika to the pan. Fry until fragrant, 1-2 mins.

Next, stir in the red wine stock paste and boiled water from the kettle (see pantry for amount). Season with salt and pepper. Bring to a boil. 

Once boiling, stir in the prawns. Pop a lid on the pan or cover tightly with foil. 

Transfer the pan to the middle shelf of your oven.

Bake until the prawns are cooked through and the water has been absorbed, 20-25 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Meanwhile, cut the lemon into wedges. 

Once the pasta is cooked, add a good squeeze of lemon and stir in the sun-dried tomato paste, honey and butter (see pantry for both amounts).

Taste and season with salt and pepper if you feel it needs it.

When everything's ready, share the pasta between your serving bowls.

Top with a handful of rocket and squeeze over some lemon juice. Drizzle a little olive oil over the leaves.

Crumble over the Greek style salad cheese.

Serve with any remaining lemon wedges for squeezing over to finish.