Chorizo, Yellow Pepper & Orzo One-Pot

Boil a kettle

Peel and dice the red onion[s]

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

Once hot, add the diced onion and cook for 4-5 min or until softened

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

Cut the mini cooking chorizo in half

Once the onion has softened, add the chopped pepper and chorizo and cook for 5-6 min further or until the chorizo has turned golden

Meanwhile, dissolve the chicken stock cube[s] in 350ml [600ml] boiled water

Once the chorizo is golden, add the Shaoxing wine and cook for 30 sec

Add the orzo pasta and cook for 30 sec further or until lightly toasted

Once toasted, add the chopped tomatoes and chicken stock with a grind of black pepper and a pinch of sugar 

Reduce the heat to low and cook, covered, for 10-15 min, stirring occasionally or until the orzo is tender with a slight bite and most of the liquid has been absorbed

Tip: add a splash more water if it's looking a little dry

Meanwhile, chop the parsley leaves finely

Grate the cheddar cheese

Cut the black olives in half