Basil, Hazelnut & Kale Pesto Orzo With Salad

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Peel and finely chop your brown onion[s]

Peel and finely chop (or grate) your garlic

Boil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil and a knob of butter over a medium heat

Once melted, add the chopped onion and sliced leek with a pinch of salt and cook for 5-6 min or until beginning to soften

Once the onion has softened, add 3/4 of the chopped garlic (you'll use the rest later!) with your orzo and cook for 1 min, stirring to coat the grains in the oil

Add your vegetable stock mix and 500ml [650ml] [1L] boiled water to the pan with your orzo and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 min or until cooked through

Tip: Stir the orzo occasionally to stop it from sticking

While the orzo is cooking, reboil a kettle

Wash your shredded kale and spinach, then add them to a pot with boiled water

Bring to the boil over a high heat and cook for 2-3 min or until wilted, once done, drain and rinse under cold running water until cool

Once cool, squeeze out as much water as you can – this is your cooked kale & spinach

Add the cooked kale & spinach to a food processor with your basil, hazelnut, half your grated Italian hard cheese (you'll use the rest later!) and the remaining chopped garlic

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil and half your white wine vinegar (you'll use the rest later!) with a very generous pinch of salt and pepper

Blitz until smooth – this is your pesto

Tip: Add a splash of water if it's looking a little dry!

Wash your salad and pat dry with kitchen paper

Chop your tomato[es] roughly

Combine the salad and chopped tomato in a bowl with the remaining white wine vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil – this is your dressed salad

Once the orzo is cooked through, add the pesto to the pan and cook for 1-2 min – this is your basil, hazelnut & kale pesto orzo