This dish can take many variations: use cooked salmon or haddock, especially if you have leftovers, sautéed prawns or fried cubed courgettes.
Orzo is a brilliant thing to keep in the cupboard if you have children (especially toddlers) – it cooks so quickly. Sometimes I just make it with spinach leaves, lemon zest and parmesan – no other additions.
Eat this promptly – it gets sticky if it’s kept waiting, although it does reheat well the next day if you do it gently with a little stock or water. Prep time: 5 minutes | Cooking time: 25 minutes Four © Telegraph Media Group Limited 2020 We rely on advertising to help fund our award-winning journalism.
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