Ingredients:

• 20g of unsalted butter
• 1 leek, thinly sliced
• 200g cabbage, finely sliced
• 1 tsp. fennel seeds
• 1 garlic clove–minced
• 250g Orzo
• 1ltr Vegetable stock
• 2 courgettes, grated
• ½ bag of watercress
• A large handful of toasted pine nuts
• Parmesan
• Zest of a lemon
• Cornish Sea Salt Flakes to finish (code 5746)

Method:

1. Add a large nob of butter to a large frying pan or shallow casserole dish.
2. Add your leek & gently cook until softened.
3. Finely slice your cabbage & add to the pan along with the fennel seeds & garlic clove.
4. Gently cook for a 5 mins.
5. Add your orzo & stir thoroughly to combine.
6. Pour over the hot stock & cook for 10 mins with the lid off.
7. Meanwhile grate your courgettes.
8. Once the orzo is cooked, add half the courgette.
9. Allow to cool & then add the remaining courgette & watercress.
10. Serve on a platter sprinkled with Parmesan, toasted pine nuts & lemon zest and season with Cornish Sea Salt Flakes