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Cheddar & leek orzotto

large leek (about 250g)

Unsalted Butter

dash olive oil

clove/s garlic

orzo pasta

vegetable stock

frozen Petits Pois

Mature Cheddar

Halve the leek lengthways, then halve again into quarters and finely slice. Heat the butter and olive oil in a medium-large saucepan over a medium-high heat. Add the leek, chopped garlic and a pinch of salt and cook, stirring regularly, for 5 minutes until soft but without any colour.

Add the orzo to the pan and stir through the leek. Cook, stirring, for 2 minutes. Add 400ml stock to the pan, bring to the boil, then reduce the heat to a gentle simmer. Cook for about 4 minutes, stirring regularly, then stir in the peas. Cook for another 4 minutes, adding a little more stock if it looks dry at any point (it should be a loose consistency). Taste the orzo; it’s ready when tender but with just a little bite.

Take off the heat and stir in ½ of the Cheddar, then let stand for 2 minutes. Sprinkle the remaining cheese over the top and serve with a grinding of black pepper.