Recipes

Sicilians use all types of ingredients and call them their own. Here, I have combined typical Sicilian flavours with Orzo pasta, a rice shaped pasta, which is traditionally used in soup, but which I feel is perfectly suited as a starter or side dish to most fish or chicken dishes.

Serves 4 as a side dish or 6 as a starter

• 220g Orzo Pasta
• 1 ½ tbsp extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 1 tbsp ground coriander
• 2 stalks flat leaf parsley, roughly chopped
• 2 stalks fresh coriander, roughly chopped
• ½ thumb fresh ginger, peeled and finely chopped
• 150g Tom Clearly Spinach Leaf
• 50g toasted pine nuts
• 1 orange, segmented

Bring a large pan of salted water to the boil and add the pasta. Return to the boil and cook for 8 minutes until al dente (firm to the bite, but not hard).

Meanwhile, in a frying pan heat the oil over a medium heat, add the shallot and stir until softened, then add the garlic, ginger and ground coriander and cook for 1 minute. Then toss in the spinach and stir until just wilted.

Drain the pasta well, and add to the spinach mixture. Stir in the fresh coriander and flat leaf. Season with salt and freshly ground black pepper and remove from heat. Toss in orange segments and pine nuts, and set leave to side. Either use straight away for a starter or set aside to cool for a side dish with grilled fish or chicken.

Chefs Tip
Should you refrigerate this pasta dish and need it the next day, simply toss the pasta with 1 more tablespoon of extra virgin olive oil to refresh, and add some quartered cherry tomatoes and seedless grapes for a wonderful pasta salad.

Alternatively whip some organic free range eggs into your pasta and tip into a hot pan with olive oil for a delicious pasta frittata......quick, easy and nutritious.....and perfect with toasted bread and espresso coffee for Sunday brunch!...( sprinkle with mozzarella cheese and brown under the grill and the kids will love it too!)