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Bring a saucepan of 600ml water to the boil and add the orzo to pan. Let it bubble away for 15 minutes. Meanwhile, add the butter, bay leaf and pork to a non-stick frying pan. Stir-fry over a medium heat for three minutes. Add the garlic to the pan and fry for another three minutes. Pour in 100ml boiling water and dissolve chicken stock cube in the pan. Cover with a lid or plate and cook over a low temperature for seven minutes. One minute before the orzo is ready, add the frozen peas to the saucepan and continue to cook, then drain the orzo and peas and add both to the frying pan with the pork. Add the spinach and stir through until it has wilted. Season with a pinch of pepper, top with the grated cheddar and serve.