Chorizo and Sundried Tomato Orzo

Meanwhile, trim the courgette and slice into 1cm thick rounds.

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

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.

Once cooked, season with salt and pepper, then transfer the courgette to a bowl. Squeeze over half of the lemon juice and turn to coat. Set aside. 

Heat the (now empty) frying pan on medium-high heat with a drizzle of oil.

Once the pan is hot, add the chorizo. Fry until the chorizo starts to brown, 3-4 mins.

Add the garlic and stir fry until fragrant, 30 secs. 

Add the passata, chicken stock paste, water for the sauce and honey (see pantry for both amounts). Stir well to combine.

Bring to the boil, then simmer until the sauce has slightly thickened, 3-4 mins. 

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

Stir the cooked orzo into the sauce. Add the sun-dried tomato paste and cheese. Stir to combine. Add a splash of water if needed.

Add the courgette to the frying pan and carefully stir into the orzo. Squeeze in some lemon juice. Taste and season with salt and pepper or more lemon juice if needed.