Drizzle some olive oil and salt over your sweet potato and stick it in the oven at 180ºC. You can leave them in there to roast while the orzo boils.

Measure out 200g of orzo and add to a pot of salted boiling water. Keep stirring to stop it sticking. You could also add some olive oil but I find it doesn’t help that much – maybe I’m doing it wrong!

Drain the orzo once cooked through and set aside – or keep it in its water to stop it sticking while you prep the sweet potato.

Heat some olive oil in a pan and add in your garlic. I like to smash the cloves before chopping them as it gets the flavour out much better.

That white tube in the background there is a nifty little garlic peeler that I got for Christmas one year – so handy! You can find similar ones on Amazon.

Get your sweet potato out of the oven and put it in the pan with your olive oil and garlic. Stir generously and add in your spinach. Sprinkle in a tiny bit more salt if you want to and turn off the heat.

Add in the cooked orzo and mix it all up. Add in a little bit more olive oil, some parmesan and pepper. Combine well and serve with pine nuts on top!