Heat the oven to 350 Degrees F. Remove the outer layers of the garlic bulb and slice off the root end, being careful to not cut too deep into the cloves. Put on a small sheet of foil, drizzle with 1 tbsp of the olive oil and sprinkle over a pinch of salt. Scrunch to enclose the garlic in the foil and bake for 45 mins. Remove from the oven and leave to cool still wrapped in the foil.

Meanwhile, toss the squash with 2 tbsp of the oil, the paprika and some seasoning. Tip onto a baking sheet and roast for 30-40 mins, turning halfway, until the squash is tender and has some color.

For the sauce, combine the feta, yogurt, lemon juice, and 4 of the roasted garlic cloves (squeezing the flesh out of the skins) to create a smooth paste. It should be thick but pourable – add up to 2 tbsp water to loosen if needed. Set aside.

Cook the orzo in a pan of salted water over medium heat for 4-5 mins until it’s cooked but still has bite. Drain, reserving a cupful of the orzo water and run under cold running water to stop the cooking.

Cook the leek with 1 tbsp oil and the butter over a medium heat in a large pan, stirring regularly, for 5 mins. Add the flesh of 3 roasted garlic cloves, then mash together well. Once the leeks are translucent, add the cooked orzo, stock, and a splash of the pasta cooking water. Stir for a minute to warm through the orzo. Mix in half of the parsley.

Spoon the orzo and leeks onto plates, top with the squash and drizzle over the feta sauce. Garnish with remaining parsley and lemon slices and serve.