Heat the butter in a frying pan on a medium heat. Tip in the orzo and stir well to combine. Toast for 4-5 mins until golden, then crumble over the chicken stock cubes.

Increase the heat to high and pour over 1.3 litres of boiling water and cook for 10 mins until tender, adding a splash more water if needed.

Set aside to cool to room temperature, then stir in the lemon zest and finely chopped soft herbs. Season to taste and add a good squeeze of the lemon juice. Leave to cool, then transfer to airtight containers and set aside in the fridge until needed. Will keep chilled for up to four days. Use this to make our lemon orzo with trout, or marinated chicken with orzo & feta.