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Updated: Feb 6


Orzo (kritharaki in Greek) was my children’s favourite meal. When they were little, they liked it made simply with tomato sauce and with grated halloumi as a garnish, but this is my favourite grown-up version. INGREDIENTS 3 tbsp OliveOlive extra virgin olive oil

1 red onion, finely chopped

2 cloves of garlic, crushed

1 large leek, cut into rounds

1 large courgette, cut into small pieces

1 red pepper, cut into chunks

10 cherry tomatoes, halved

4 tbsp tomato passata

Big pinch of dried oregano

350g orzo (kritharaki)

Splash of white wine

800ml vegetable stock

Black pepper

Baby spinach leaves METHOD Heat the oil in a big pan, then add the onion and garlic to cook gently until the onions have softened. Add the vegetables and cook until they have softened.

Throw in the halloumi, passata and oregano then stir well so that all the vegetables are coated. Add the orzo and stir well. Pour in the wine and stock, then season with some black pepper.

Bring to the boil, then cook on a low heat. Stir regularly to stop the orzo from sticking to the bottom of the pan. If this happens, take the pan off the heat for a moment and stir quickly; the orzo should come away from the bottom of the pan.

After 20 minutes, check that the orzo is cooked to your liking, turn off the heat when it’s ready and fold in the spinach. Leave the orzotto to rest before serving, allowing the spinach to wilt and the flavours to come together.

Serve with grated halloumi.

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