Creamy Lemon and Herb Orzo

Bring a large saucepan of salted water to the boil. Add 200g orzo and cook for 8-10 minutes until al dente.

While the orzo is cooking, melt 30g unsalted butter in a medium frying pan over a medium heat.

Add 2 garlic cloves, crushed or minced, and cook for about 1 minute until fragrant, stirring carefully so they don’t brown.

Pour in 240ml chicken or vegetable stock and simmer for 2-3 minutes until slightly reduced.

Stir in 120ml double cream, the zest of 1 lemon and 2 tbsp lemon juice, then cook for 1-2 minutes until the sauce thickens.

Drain the orzo in a colander, then add it to the pan and stir to coat the pasta in the creamy lemon sauce.

Stir in 50g grated Parmesan until melted and the sauce is smooth.

Fold in 15g fresh flat-leaf parsley, then season with ½ tsp salt and ¼ tsp black pepper to taste.

Serve straight away with your choice of protein or a green salad.