members recipes

serves 4

Ingredients
1 large shallot

a few of cloves of garlic

a glug of olive oil

cooked ham joint (200g)

orzo pasta (400g)

1 lemon

half a glass of white wine (100ml, optional)

chicken stock (1 litre)

frozen peas, defrosted (300g)

a knob of butter

a dollop crème fraîche

a wedge of parmesan

a bag of watercress

Method
peel and mince the shallot and the garlic.
heat the olive oil in a large saucepan and chuck in the shallot and garlic to fry gently and soften over a medium heat.
dice the cooked ham into small cubes (about 1/2cm x 1/2cm).
add the ham and the orzo then toss in the oil to coat, turning up the heat for a few minutes.
finely grate the zest of the lemon into the pan and season everything well.
splash the wine into the pan and let it reduce a little.
pour all of the stock into the pan.
simmer for about 7-8 minutes, stirring occasionally, until the mixture is almost dry and orzo is cooked.
remove the pan from the heat, then stir in the peas, butter, crème fraîche, a squeeze of lemon juice and some grated parmesan.
rest the pasta for 2 minutes before serving in big pasta bowls with a small handful of watercress, extra lemon and parmesan for everyone to add to taste.