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75p/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 160ºC, gas mark 3. In a high-sided roasting tin (around 30cm x 20cm x 8cm), mix together the raw veg, shallot or salad onions and olive oil. Season, then roast for 5 minutes (15 minutes if you’re using root veg). Bring a kettle of water to the boil. Stir the orzo through the roasted veg, then add the garlic, woody herb sprigs, salt and 700ml just-boiled water. Stir everything together; roast for a further 15 minutes.
Add the meat to the tin, if using, and cook for a final 5-10 minutes until the meat is piping hot, the water has been absorbed and the orzo is tender. Cover with foil, then leave to rest for 5 minutes. Remove the herb sprigs from the tin, then stir through the jarred paste. Spoon over the soft cheese, scatter over the soft herbs, if using, and serve.
Typical values per serving when made using specific products in recipe
Energy | 2,124kJ/ 505kcals |
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Fat | 17g |
Saturated Fat | 7.9g |
Carbohydrates | 70g |
Sugars | 6g |
Fibre | 4.2g |
Protein | 16g |
Salt | 0.9g |
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