Bring a large saucepan of water to the boil with ½ tsp salt for the orzo.

When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, trim the courgette and slice into 1cm thick rounds.

Peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.

Once cooked, season with salt and pepper, then transfer the courgette to a bowl. Squeeze over half of the lemon juice and turn to coat. Set aside. 

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, add the chorizo. Fry until the chorizo starts to brown, 3-4 mins.

Add the garlic and stir-fry until fragrant, 30 secs. 

Once fragrant, add the passata, chicken stock paste, honey and water for the sauce (see pantry for both amounts) to the frying pan. Stir well to combine.

Bring to the boil, then simmer until the sauce has slightly thickened, 3-4 mins. 

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

Stir the cooked orzo into the sauce. Add the sun-dried tomato paste and cheese and stir to combine. Add a splash of water if needed.

Add the charred courgette to the sauce and carefully stir into the orzo. Squeeze in some lemon juice. Taste and season with salt and pepper or more lemon juice if needed.

Divide the orzo between bowls. Drizzle over the pesto.

Sprinkle over the lemon zest and serve with any remaining lemon wedges for squeezing over to finish.