Preheat the oven to 190°C fan and line a baking tray with parchment. Slice the courgettes into £1 rounds and lay them onto the tray along with a decent drizzle of olive oil, half of the chopped garlic, salt and pepper. Place into the oven to roast for 20 minutes.

Meanwhile, chop the onion finely along with the chopped chilli (optional). Slice and wash the leeks into thin rounds.

Place a large wide-based pan, preferably with a lid onto the stove and turn the heat to medium. Add the remaining olive oil and once hot, place in the chopped onion, leek and chilli. Add a pinch of salt and cook for 6-8 minutes before adding the garlic and cooking for a further 1 minute.

Pour in the orzo pasta and cannellini beans, followed by the white wine (if using). Reduce by half before adding the vegetable stock and bring to a simmer with a generous twist of black pepper. Allow to simmer for 15 minutes until the orzo is tender and the stock is mostly absorbed. Remember to give it a good stir every 2-3 minutes to prevent the pasta from sticking to the pan and clumping.

Pick and finely slice the mint leaves and grate the Italinan-style hard cheese. Remove the now golden courgettes from the oven and tip into the orzo. Add the lemon zest, mint and Italian-style cheese and mix well. If you feel it needs a little lift, add a small squeeze of lemon juice before serving in shallow bowls with extra cheese and a drizzle of extra virgin olive oil, if you wish.