Pork & Feta Orzotto

Boil your kettle. Heat a splash of oil in a large saucepan on medium heat. Add the leek and a pinch of salt and pepper. Cook until softened, stirring occasionally, 3-5 mins. Once soft, add the garlic and courgette, stir and cook for 2 mins before stirring in the orzo as well.

Pour the boiling water (see ingredients for amount) into a measuring jug and stir in the stock pot until dissolved. Pour the stock into the orzo mix, bring to a simmer and cook until the orzo is tender, about 10 mins. Add more water if it all evaporates before the orzo is cooked. Stir every minute or so to ensure it doesn't stick to the bottom of the pan!

While the orzotto cooks, heat a splash of oil in a frying pan on medium-high heat. Add the meatballs and fry until browned on the outside and cooked in the middle, 9-10 mins. Turn every couple of mins and lower the heat if they are browning too quickly. IMPORTANT: The meatballs are cooked when they are no longer pink in the middle.

When the orzo is cooked, remove from the heat and stir in the hard Italian cheese, lemon zest, a squeeze of lemon juice and three-quarters of the basil. Taste and add more salt, pepper and lemon juice as necessary.