Shaped like a grain of rice but with the textural qualities of pasta, it’s easy to see why orzo is such a versatile ingredient. Indeed, whether in a casserole, salad or “risotto”, orzo performs admirably, adding a touch of lightness and a smooth texture to every dish. One of its finest qualities, however, is just how quickly it can be prepared. From start to finish this fresh herb salad should only take you 10 minutes to prepare, making it a great choice for anyone who’s in something of a rush.
Risotto is a classic Italian dish and for good reason – it manages to satisfy four out of the five senses to spectacular effect. However, risotto is notorious for being a little laborious, so it can often be refreshing to embark on something easier, lighter and quicker. Whereas risotto takes half an hour or so to perfect, this smashingly named orzotto is ready in as little as half the time. Of course, the texture won’t be quite the same, but it’ll certainly be delicious.
Lamb is, bar none, the favourite meat of those who consider Wales to be the land of their fathers. It is the quintessential meat and taste of my ancient, proud Celtic nation, which also, as the English would have it, finds itself inhabited solely by ‘sheep-shaggers’ or, to put it more politely, ‘wool-fondlers’. However, as the landscape of New Zealand or the cuisine of Greece suggests, Wales isn’t the only country in the world in which lamb reigns supreme. It is a meat considered by many, including me, to be the perfect balance between flavour and tenderness. Indeed, if you don’t mind my saying so, there are few things which exist on God’s earth as pleasant as the feeling of the freshly braised neck of a young wool-covered ruminant on one’s tongue. Anyway, that’s enough ruminating; too much deep-thought can do catastrophic damage to one’s mind.