Preheat your oven to 220°C and cut the squash into a mixture of cubes and wedges.

Roast the squash, seasoned with salt and pepper then tossed in a little olive oil.

Cook for 25-30 minutes tossing half way through.

Once cooled add to the bowl of a food processor with the milk and a teaspoon of chilli flakes if using. Blitz to a puree.

Fry off the shallot and garlic in a generous pour of olive oil over a medium heat. Cook until translucent, stirring regularly as you don’t want the onion to catch and burn. Add the orzo, stir to coat, season further with salt and pepper.

Add 500ml of the warm stock to the pan, bring to the boil before then simmering for around eight minutes or until the orzo is soft but still retains a slight ‘bite’.

While cooking, be sure to stir frequently so that the orzo does not stick to the bottom or sides of your pan. Add the rest of the stock at the halfway point to keep the dish from losing too much liquid.

Once the orzo tastes ready, turn the heat to low and mix in the squash puree and a heaping spoon of crematta, stirring well to work the creamy sauce through the starchy orzo and create a silky-smooth finish.

Squeeze over the lemon juice, plate the orzo finished with a wedge of onion squash, a final spooning of crematta and chilli crisp/rayu which gives the perfect fork combination of warm, cool, creamy, crunchy and spicy all in one hit from all the ingredients.

Refuel after a tough day with this vegan creamy squash and orzo recipe (that’s packed with vitamin B12 and fibre)