Thinly slice the mushrooms and garlic. Pick the parsley leaves and thinly slice the stems.

Place a frying pan with high sides over a medium-high heat (no oil). Once hot, add the mushrooms, season with salt and cook, stirring, until browned, 10-15 mins. Tip onto a plate.

Pour the olive oil into the empty pan. Once hot, add the beef mince, season with salt and pepper, and cook for 5–8 mins, until browned all over.

Add the orzo, parsley stems, garlic and plenty of black pepper to the pan. Cook for a couple of minutes until the garlic is fragrant.

Pour in the beef stock, Worcestershire sauce and water. Stir to combine, then cook the orzo until al dente, following pack instructions. Add a splash of water if it starts to look dry.

Meanwhile, grate the Parmesan.

Once the orzo is cooked, stir through the mushrooms and three-quarters of the Parmesan. Taste and season with more salt, pepper and an extra splash of Worcestershire sauce, if needed.

Share between bowls and top with the remaining Parmesan, a crack of black pepper and parsley leaves.