Ingredients
| 50g butter | |
| 2 tablespoons olive oil | |
| 5 cloves garlic, grated | |
| 4 spring onions, thinly sliced, saving a few of the sliced green parts to serve | |
| 300g spinach, stems removed, roughly chopped | |
| ½ teaspoon salt | |
| 1¾-2 cups vegetable or chicken stock | |
| 1½ cups orzo | |
| 1 cup frozen peas, smashed (see notes) | |
| 150g feta, crumbled | |
| juice and zest of 1 lemon | |
| 1 cup freshly picked basil leaves |
Dinner with less mess! I’m all for a good one-pot wonder, especially when the energy levels are low and I just can’t be bothered but still crave something delicious and satisfying. This makes a quick meal, fresh and hearty where everything is cooked in one pan for maximum flavour and minimum clean up.
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Instructions
| 1. | Heat the butter and oil in a large saucepan, add the garlic and sliced spring onions and sauté over a medium heat, stirring frequently, until just softened (about 3 minutes). |
| 2. | Stir in the spinach and salt and continue to cook, stirring occasionally, until the spinach is just wilted. Remove the mix from the pan and set aside. |
| 3. | Using the same pan, pour in 1¾ cups stock and bring to a simmer, stir in the orzo and cook on a medium-low heat until the orzo is nearly cooked through and most of the liquid is absorbed. |
| 4. | Add the spinach mix including any juices and the peas and stir until roughly mixed. |
| 5. | Add extra stock if needed – you should have a semi-wet, sloppy mix. |
| 6. | Add the feta, lemon juice and zest and mix until combined and heated through. |
| 7. | Taste and season with Maldon sea salt and plenty of black pepper. |
| 8. | Finally, scatter with fresh basil leaves and the saved sliced green parts of the spring onion. Serve immediately. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain