Helena’s tip
If you want to prepare this ahead, reheat in a pan over a medium heat along with a splash of water until piping hot (or do this in short
bursts in the microwave). You can also stir through a few more dollops of mascarpone, if you like.
One base, three twists:
Chickpea & chilli drizzle
Melt the 30g salted butter in a frying pan over a medium-high heat and fry 2 grated garlic cloves, ½ teaspoon chilli flakes and 540g jar of chickpeas (along with the liquid from the jar) for 8-10 mins until the liquid has reduced and become creamy. Season with black pepper, then serve on top of, or mixed into, the orzo.
Cumin & garlic sizzled courgettes
Halve 2 courgettes lengthways, then slice. Heat 3 tbsp olive oil in a large frying pan over a medium heat and cook the courgettes for 6-8 mins until deeply golden and caramelised on both sides. Grate in 2 garlic cloves and sprinkle over 2 tsp cumin seeds and some seasoning. Cook for 1 min more before squeezing in the juice of 1 lemon. Serve on top of the orzo.
Crispy chicken thighs
Put 6 bone-in, skin-on chicken thighs in a bowl, then drizzle over 2 tbsp olive oil and season well. Heat the oven to 220C/200C fan/gas 7. Heat a cast iron or heavy-based ovenproof frying pan over a medium heat and fry the chicken, skin-side down, for 4-5 mins until deeply golden. Turn the chicken thighs over so they’re skin-side up, then transfer the pan to the oven and roast for 20 mins until cooked through. Serve with the orzo.
