WEEK 40 CREME FRAICHE CHANGE Superquick Butternut Squash and Pancetta Orzo

Meanwhile, add the chicken stock and orzo to the boiling water, reduce the heat to medium and cook until just tender, 10-12 mins, then reserve the cooking water (see ingredients for amount) and drain the orzo in a sieve. Keep the pan, we will use it next!

When the orzo is done, allow it to drain really well. 

Return the (now empty) saucepan to medium heat and add the white wine vinegar, drained orzo and a pinch of chilli flakes (careful, they're hot! You can always add more later). 

Cook, stirring, for a minute, then stir in the reserved water (see ingredients for amount) and spinach. Keep stirring until the spinach has wilted, 2-3 mins.

Now stir in the creme freiche - keep stirring! TIP: The more you stir, the creamier the orzo will become! 

Cook for another 2-3 mins then remove the pan from the heat. TIP: Stir in a splash more hot water if it seems a bit dry - you are looking for the consistency of risotto!

Carefully fold through the roasted vegetables and pancetta and the hard Italian cheese. Use scissors to snip in half the chives. Season to taste with salt, pepper or chilli flakes if needed.