Crush 2 cloves of garlic. Slice 2 leeks and 2 celery sticks into 1 cm pieces, thinly slice the fennel, finely chop the chives, and zest and juice the lemon.

Heat 2 tablespoons olive oil in the large sauté pan over medium heat. Add the crushed garlic and cook for 2–3 minutes until just golden.

Add the sliced leeks, celery, fennel, and a pinch of flaky sea salt to the pan. Stir to coat the vegetables in oil.

Cook the vegetables gently for 15–20 minutes. Stir occasionally until they are very soft and sweet.

Boil 600 ml vegetable stock in the kettle. Pour it into a measuring jug.

Add 300 g orzo and the 500 g jar of butter beans with its liquid to the softened vegetables. Stir for 1 minute.

Pour in the 600 ml hot vegetable stock. Bring the mixture to a gentle simmer.

Simmer for 5–7 minutes, stirring regularly so the orzo does not stick. Cook until the orzo is nearly tender and the liquid is creamy.

Add 200 g defrosted frozen peas during the final 1 minute of cooking. Stir until the peas are hot.

Remove the pan from the heat and stir in the lemon zest, lemon juice, and chopped chives. Rest for 2 minutes so the residual heat finishes the orzo.

Divide the orzo between 4 bowls. Finish each portion with flaky sea salt, black pepper, and a small drizzle of olive oil.