7 Ways To Cook With Orzo

Heat the oven to 180°C/160·C Fan.

Add the olive oil to a wide shallow braising pan with a lid and fry over the lamb, in batches if necessary, until golden. Set aside to a plate. Add the onion, za’atar, cinnamon sticks, spice mix and a little extra oil and fry gently for a few minutes until the onions have softened.

Add the lamb back in to the pan with the onions and cover with the tomatoes and stock, and add the date syrup. Season with salt and pepper (go easy on the salt if using a powdered stock). Cover with a lid and bake in the oven for 1.5 hours until the lamb is very tender.

Remove the cinnamon sticks and add the orzo and stir well. Cover and return the pan to the oven to continue to cook for a further 25 minutes by which time the orzo should be cooked and the sauce nice and thick.

Sprinkle the feta and fresh oregano over the top and serve.

In a shallow casserole dish or large frying pan add the butter, olive oil and finely sliced leek. Sweat down until soft. Add the orzo and give it a good mix. Add the stock and allow to simmer for 10 minutes.

Meanwhile add half the peas, watercress and 2 tablespoons of water to a blender until you have a vibrant green smooth paste.

Add the paste, prawns, remaining peas, sugar snap peas and watercress to the orzo. Cook for a few minutes until the prawns are pink but not small and shrivelled. Scatter with the grated cheddar and watercress to serve.

Heat an oven to 200°C. Put a large frying pan on a medium to high heat, add the olive oil, onions and carrots, season with salt and pepper and cook for 15 minutes until soft and sweetened. Grate the ginger and the garlic into the pan and add the chermoula and cook for another 2-3 minutes.

Add the stock and bring up to a boil, then pour this into a roasting tray and add the orzo and stir well. Season with salt and pepper, then place the chicken legs on top. Dot the tomatoes around, tucking some of the tomatoes into the chicken and orzo. Bake in the oven for 40 minutes. Add the olives and bake for a further 10 minutes.

Remove from the oven and serve immediately.

Bring a saucepan of water to the boil and add the orzo. Cook according to the instructions on the packet and drain, reserving about half the cooking liquid.

Meanwhile, heat a sauté pan with the olive oil and add the onion, garlic and paprika. Season with salt and cook on a medium heat for about five minutes until soft.

Add the mushrooms, stir well and cook until soft. You could also add a splash of red wine now if you fancy.

Tip in the butter beans and tomato purée then add the orzo with the reserved cooking water. Gently mix all together and cook for a few minutes. Serve with lots of chopped fresh parsley if you have any.

Heat 2 tsp of olive oil in a large non-stick frying pan. Season the chicken and add to the pan, frying until golden all over. Remove with a slotted spoon and set to one side.

Add another 2 tsp of olive oil to the pan and sauté the shallots and garlic for a couple of minutes, until starting to soften. Add the orzo, give it a good stir and then add the stock. Bring to the boil, cover and simmer for 5 minutes.

Add the asparagus, put the lid back on and simmer for another 5 minutes.

Add the lemon juice and zest, cooked chicken and the spinach and cook for a further few minutes until the chicken is cooked through and the spinach is just wilted.

Stir through the parmesan and serve with extra on the side.

Bring a pan of salted water to the boil. Add the pasta and cook according to the packet instructions until al dente.

Meanwhile, warm the oil in a large frying pan over a medium heat and fry the garlic until it begins to colour on the sides. Immediately add the peas and asparagus, a small splash of water and a pinch of salt and cook for a few minutes until the asparagus is tender.

Scoop the avocado out its skin into a bowl, zest over the lemon and mash with a fork. Stir into the veg pan along with the herbs. Squeeze over the lemon juice and season well. Have a taste and adjust the seasoning if needed.

Once the pasta is cooked, drain, reserving a cup of cooking water. Place the vegetable pan back on the heat and stir in the pasta, tossing it in the sauce. Add a few splashes of cooking water until you have a nice smooth sauce. Transfer to plates, zest over more lemon and sprinkle over the pine nuts before serving.

Place a large saucepan on a medium heat. Drizzle in the olive oil and fry the chopped basil stalks, sliced garlic and chilli for a minute or two until golden. Add the vegetable stock and tomatoes and bring to the boil. Season well, then reduce the heat and simmer for 10 minutes.

Roughly chop the broccoli and olives. When the sauce is ready stir them into the pan, along with the orzo and bring it back to the boil. Reduce the heat to low, cover with a lid and cook for 18-20 minutes, until the orzo is cooked through.

When it's ready, taste and tweak the seasoning, drizzle in a little more oil and tear in the reserved basil leaves. Finish with the grated halloumi and serve.