Arrabbiata Prawn Orzo

Prep the ingredients

• Peel and dice the onion. Peel and crush the garlic. Juice the lemon.
• Make up the vegetable stock cube with 75ml boiling water per serving (so if you're cooking for 4, you'll need 300ml).

Cook the dish

• Heat a generous glug of oil in a frying pan over a medium heat. Add the fennel seeds and chilli flakes and sizzle for 30 seconds.
• Add the onions and fry for 5-7 minutes until they start to soften. Add the garlic and fry for another minute.
• Stir in the orzo and coat in the onions to help infuse the flavour. Add the tomato purée and passata, stir to combine.
• Start adding vegetable stock bit by bit and stirring constantly until the orzo cooks through, it should take about 10 minutes. Depending on how you like your orzo cooked you may want to increase the cooking time by a few minutes. Season to taste with salt and pepper and add the basil. Keep warm.

Cook the prawns

• A few minutes before the orzo is ready, cook the prawns - make a slit on the back of the prawn with a small sharp knife.
• In a small bowl combine the prawns with a dash of oil, and the oregano and paprika.
• Heat a small frying pan over a medium heat. Add the prawns and cook for 3-4 minutes (until pink). Season to taste with salt and pepper. Take the pan off the heat then finish the prawns with a knob of butter and lemon juice.

Plate Up

• Plate up - build your plate with the orzo, top with the prawns and garnish with some rocket. Enjoy!