30 mins

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45g butter (30g for frying and 15g to finish)

4 cloves garlic, minced

200g orzo

2 medium courgettes, grated

1 tsp dried sage

1 tsp dried oregano

470ml vegetable stock (or chicken stock)

120ml double cream or crème fraiche

1 lemon, zest and juice

30g parmesan cheese, grated

Salt and black pepper

Fresh basil

Extra olive oil, for serving

Seasonal greens

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1. Heat a large skillet or pot over medium-high heat. Melt ⅔ of the butter and add the garlic. Cook, stirring occasionally, until the garlic is fragrant, about 1 minute.

2. Add the orzo and cook, stirring often, until toasted and golden, about 3 minutes.

3. Stir in the grated courgette and cook until wilted, 2-3 minutes. Add the oregano and sage and season with salt and pepper.

4. Add in ⅓ of the vegetable broth and cook over medium low heat, stirring until most of the liquid is absorbed.

5. Repeat the process until the orzo is al dente and there is still some liquid remaining in the pan. Add more liquid if necessary. This is a slow process, and you want to keep a gentle simmer so the pasta absorbs the stock and cooks through. Don’t let it come to a boil.

6. Reduce heat to low and stir in the cream or crème fraiche, the remaining butter, parmesan, lemon juice, and zest. Season with salt and pepper. Taste and adjust seasoning to taste.

7. Garnish with more parmesan, lemon zest, black pepper, basil and extra virgin olive oil. Serve with seasonal greens of your choice drizzled with olive oil and garnished with parmesan.