a) Boil a full kettle.

b) Pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil.

c) When boiling, 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, heat a large frying pan on medium-high heat (no oil).

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

c) While the chorizo fries, peel and grate the garlic (or use a garlic press).

a) Add the garlic, Central American style spice mix and tomato puree to the chorizo.

b) Fry until fragrant, 1 min.

a) Stir the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the chorizo and bring to a boil.

b) Reduce the heat and simmer until thickened, 3-4 mins.

a) Stir the hard Italian style cheese and peas through the sauce until the cheese has melted.

b) Once melted, stir the cooked orzo through the sauce.

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

a) Share the chorizo orzo between your serving bowls.

b) Top with the rocket leaves.

c) Finish by drizzling over the balsamic glaze.