- Pre-heat the oven to 180 fan. Heat the oil in a casserole over medium heat. Add the onion and garlic and cook, stirring occasionally, for 6-8 minutes until soft. Tip the tomatoes into the pan and add the Turkish pepper flakes, dry mint and a good pinch of salt. Mix well and bring to the boil.
- Tip the orzo into the pan with the tomato sauce and pour in 500ml of just boiled water. Mix well. Pop into the oven for 15 minutes or until the liquid is absorbed and the orzo still feels pretty al dente.
- Chuck the prawns into the pot with the orzo and add 50ml of just boiled water. Mix well. Cover and return to the oven for 5-6 minutes until the prawns are cooked through and the orzo tender.
- Add the lemon juice and mix well. Check the seasoning adding more salt to taste. Scatter over the feta, cover and rest for five minutes before serving with plenty of olive oil and dill to garnish.
2 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 cloves garlic, thinly sliced
1 x 400g tin chopped tomatoes
1 ½ tsp Turkish pepper flakes
1 tsp dry mint
300g raw peeled king prawns
The juice of ½ a lemon
A handful of finely chopped dill