One Pan Creamy Peri Peri Walnut Mince Orzo With Cheddar

Boil a kettle

Peel and finely slice your brown 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 sliced onion with a pinch of salt and a pinch of sugar and cook for 3-4 min or until starting to soften

Meanwhile, peel and finely chop (or grate) your garlic

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

Once the onion has started to soften, add the chopped garlic to the pan with your peri peri spice mix (can't handle the heat? Go easy!), ground smoked paprika and a good grind of pepper

Cook for 1-2 min or until fragrant

Once fragrant, add your walnut mince, orzo, chopped tomatoes and tomato paste to the pan with 500ml [650ml] [1L] boiled water

Give everything a stir and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for an initial 10 min

Grate your cheddar cheese

After an initial 10 min, add the chopped pepper to the pan and cook, covered, for a further 10-15 min or until the orzo is cooked with a slight bite – this is your peri peri walnut mince orzo

Once the orzo is cooked, remove the pan from the heat and stir through your soft cheese, vegetable stock mix and a generous pinch of salt – this is your creamy peri peri walnut mince orzo