Prawn & Chorizo Orzo

Pour the boiling water (see ingredients for amount) into a measuring jug with the stock pot. Put the tomatoes on a lined baking tray, drizzle over a little oil, sprinkle over a quarter of the hard Italian cheese and add a pinch of salt and pepper. Leave to the side for the moment.

Heat a drizzle of oil in a large saucepan on medium heat. Add the diced chorizo and cook until crisp, 3-4 mins. Add the leek and cook until soft, 5 mins more, then add the garlic and cook for another minute. Stir in the orzo and courgette to coat it in the chorizo-ey oil, then pour in the stock and diced tomatoes. Stir together.

At this point you can pop the tomatoes on the top shelf of your oven to roast until the cheese is slightly browned and the tomatoes are cooked, 10-15 mins. Bring the orzo to the boil, stirring constantly. Turn the heat to low and simmer away (don't let it boil rapidly) for 10-15 mins, stirring every couple of mins. After 5 mins of cooking, stir in the prawns. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through.

When the orzo is cooked and the liquid has been absorbed, remove from the heat and stir in the remaining hard Italian cheese. TIP: If all the liquid has been absorbed and the orzo is not quite cooked, just add 50ml of water and keep cooking, repeat this if you need to.