Start by finely chopping the garlic and onion, dice the carrot and leek and add to a large pot with a drizzle of olive oil, salt and pepper and sweat down for around 6 minutes.

Boil the kettle and add the water to a bowl with the stock cube and whisk until dissolved.

Add the orzo to the pot along with the stock, dried thyme and leave to bubble away for around 12 minutes.

Add a little more seasoning of salt and pepper, the squeeze of lemon and fresh dill and taste test.

Once cooked serve up with a drizzle of extra virgin olive oil on each bowl with a sprig of fresh dill.