One Pan Creamy Sausage, Mushroom & Spinach Orzo

Boil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat

Add your sausage meat (remove the paper if required!) to the pan and break it up with a wooden spoon

Tear your white cup mushrooms into the pan and cook for 5 min or until the sausage meat is beginning to brown

Peel your garlic

Once the sausage meat is beginning to brown, grate the peeled garlic into the pan

Add your orzo, stirring to coat the grains and cook for 1-2 min or until fragrant

Once fragrant, add 500ml [650ml] [1L] boiled water with your chicken stock mix, Chinese rice wine and Dijon mustard

Add a generous pinch of salt and pepper and bring to the boil

Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 min or until cooked with a slight bite and the sausage meat is cooked through (no pink meat!)

Tip: Stir the orzo occasionally to stop it from sticking

Wash your spinach and pat dry with kitchen paper

Once cooked through, increase the heat to medium-high and add your clotted cream and spinach and cook for 1-2 min or until the spinach has wilted and the sauce has thickened – this is your one pan creamy sausage, mushroom & spinach orzo