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) Bring a large saucepan of water to the boil with ½ tsp salt for the orzo.

b) Heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

c) Once the pan is hot, add the prawns, courgette and leek.

d) Fry until the prawns are cooked and the veg has browned on the outside and softened, 6-7 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) While the prawns and veg cook, and once boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

b) Once the veg has softened and the prawns are cooked, add the garlic to the frying pan and fry for 1 min more. 

a) Stir the creme fraiche, white wine stock powder and water for the sauce (see pantry for amount) into the veg.

b) Bring to a boil, then lower the heat and  simmer until thickened slightly, 2-3 mins. 

c) Meanwhile, once your orzo is cooked, drain in a colander. Transfer your orzo back into the pan. Drizzle with oil and stir through to stop it sticking together.

a) Once the sauce has thickened, stir in the peas and Italian style cheese.

b) Stir in the cooked orzo and half the dill. Add a splash more water if you feel it needs it.

c) Squeeze in some lemon juice, then remove from the heat. Season with salt and pepper. 

a) Share the pasta between your bowls.

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

c) Serve with any remaining lemon wedges on the side for squeezing over.