Hot Smoked Salmon Orzo

Put a large frying pan on high heat (no oil). Once the pan is hot, add the courgette and cook until nicely charred, 4-6 mins. Turn every 2 mins. Remove to a bowl and season with salt and pepper. Don’t wash the pan.

Put your pan back on the heat and reduce the heat to medium. Add a drizzle of oil and the onion, fry until softened, 4-5 mins. Stir in the garlic and cook for 1 minute. Add a drizzle of oil at this point if the pan is dry.

Add the orzo to the pan and stir to coat in the oil, then pour in the water (see ingredients for amount) and the vegetable stock powder. Bring to the boil and simmer until the orzo is tender, 10-12 mins. Stir every couple of mins to ensure the orzo isn't sticking to the bottom of the pan. TIP: Add a splash of water if it's not cooked through and the liquid has evaporated.

When the orzo is cooked, add the spinach in handfuls and stir through to wilt. Stir through the hot smoked salmon and cook until piping hot, 2-3 mins. Remove from the heat, add the lemon zest and three quarters of the hard Italian style cheese. Stir together, then taste and add salt, pepper and lemon juice if you feel it needs it. Stir in half the courgette.