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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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