Coco's sausage and leek orzo with fennel seeds and chilli

Spring

This is my daughter Coco’s favourite pasta dish to cook, or at least my version of it. I’ve not yet been lucky enough to have her cook it for me, but it’s something she makes regularly for herself and her hungry flatmates. She’s living and studying in London at the moment and absolutely loving her cooking. I can pretty much guarantee it’s a very good panful.

Serves 2

Ingredients

4 free range or organic pork sausages, skins removed
2 to 3 medium leeks, trimmed, well washed and sliced
1 teaspoon fennel seeds
A good pinch of chilli flakes
2 to 3 sprigs rosemary, leaves torn
150g orzo
750ml vegetable or chicken stock
A small handful of flat leaf parsley, roughly chopped
A good knob of butter
A handful of grated parmesan
2 tablespoons olive oil plus extra to serve
Flaky sea salt and freshly ground black pepper

Method

Heat the olive oil in a wide pan over a medium to high heat. Add the sausage meat, breaking it up as it cooks. Let it brown well, scraping up the caramelised bits from the base of the pan as it crisps.

Add the fennel seeds and chilli flakes and cook for a minute. Stir in the leeks and rosemary and cook for a few minutes until they begin to soften.

Add the orzo and cook for another minute, stirring so it’s coated in the fat and juices.

Pour in the stock and bring to a simmer. Cook, stirring or tossing regularly, until the orzo is tender and the liquid mostly absorbed.

Stir through the butter, parsley and parmesan. Add a splash more stock or water if needed to loosen.

Taste and adjust the seasoning.

Serve straight away with a trickle of your best olive oil and a little extra parmesan over the top.

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