Pigeon Cottage Kitchen

This is one of these easy one-pot supper dishes that’s a real crowd-pleaser. Add your favourite sausages to a baked orzo and vegetable base topped with tangy feta and you’ll have a delicious supper on the table within the hour.

Ingredients – serves 4

• 8 good quality butcher’s sausages, 2 per person
• 250g orzo
• 1 tbsp light olive oil
• 500ml chicken stock
• 1 onion, finely chopped
• 1 stick of celery, finely chopped
• 2 cloves of garlic, crushed and chopped
• 2 carrots, peeled and finely chopped
• 1 courgette, chopped into small chunks
• 1 green pepper, chopped into bite-sized pieces
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 100g feta cheese
• Chopped parsley or chives to garnish

To make…

• First, prep all the vegetables.
• Pre-heat the oven to 160C.
• Heat the oil in a wide-base casserole dish. Brown the sausages on all sides and set aside.
• Gently sauté the onion, garlic, celery and carrot for a good 15 minutes until soft and golden. Next stir in the courgettes and green pepper. Stir in for another 5 minutes. Add the tomato paste and paprika. Cook out for another couple of minutes. Add the orzo, stir and add the stock. Season with a little salt and black pepper. Bring up to a simmer.
• Place the sausages on top, cover and bake in the oven for roughly 20 minutes. The orzo should have absorbed all the stock and veg juices and the sausages tender.
• Before serving, crumble the feta over the top and garnish with chopped chives or parsley.

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