Fry a chopped garlic clove and 100 g sliced chorizo in olive oil for a few minutes, then add a Tbs sherry vinegar,
3 – 4 chopped tomatoes, and 150 g orzo. Season with a little sea salt and freshly-ground black pepper. Tip in
enough water to just cover everything, bring to a simmer and cook gently until the pasta is nearly cooked,
about 10 minutes. Now add halved or quartered cherry tomatoes and cooked prawns, and cook gently for another
couple of minutes, until everything is piping hot. Garnish with chopped parsley and crumbled feta cheese.
(This makes two servings!)