Homemade rocket pesto orzotto

Put a frying pan on medium heat (no oil!) and add the pine nuts. Toast until they start to turn golden, about 1 min. TIP: Watch them like a hawk or they will burn! Once golden, remove from the pan and chop as finely as you can. No need to wash the pan, we'll use it later.

Put the basil, chopped rocket and pine nuts in a mixing bowl. Sprinkle in the hard Italian cheese, a pinch of salt and a good grind of black pepper. Pour in the olive oil for the pesto (amount specified in the ingredient list).TIP: Use your best quality olive oil! Add a quarter of the garlic and mix everything together. TIP: If you have a food processor, you can use it here, but we prefer the satisfaction of doing it by hand!

Juice the lemon and squeeze it into another mixing bowl and pour in the olive oil for the dressing (amount specified in the ingredient list). Add the tomato and a quarter of the shallot. Mix everything together. TIP: If you don't like raw shallot, leave it out.

Heat a drizzle of oil in a large saucepan on medium heat. Add the remaining shallot. Cook until soft, 3-4 mins. Add the remaining garlic and cook for 1 minute more. Add the orzo and stir, then pour in the water (amount specified in the ingredient list) and vegetable stock pot. Bring to the boil, then turn the heat down and simmer (stirring occasionally) until the liquid has been absorbed and the orzo is soft, 10 mins.