Saganaki Inspired Baked Orzo and Paprika Prawns

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the onion and courgette and stir-fry until starting to soften, 5-6 mins.

Add the orzo and half of the garlic and fry until fragrant, 1-2 mins.

Once fragrant, stir through the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring up to a boil, then lower to a simmer. Pop a lid on the pan (or cover tightly with foil). Transfer to the middle shelf of the oven, until the orzo is tender, 20-25 mins.

When there's 10 mins of cook time remaining, drain the prawns.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the prawns. Season with salt and pepper, then sprinkle with smoked paprika and stir-fry for 4-5 mins. Add the remaining garlic and fry for 1 min more.

Once cooked, remove the pan from the heat and drizzle over the honey (see pantry for amount). IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Once the orzo is cooked, remove from the oven and stir through the harissa and butter for the sauce (see pantry for amount).

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

Taste and season with salt and pepper if needed. Add a splash of water if your sauce is looking a little thick.