Pork and saffron ragu with orzo recipe

Pork and saffron ragu with orzo recipe
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This dish is perfect for now, because it’s warming but doesn’t feel remotely wintry. You can cook the ragu the day before (the flavours will only benefit from a day or two to sit), then just add the orzo and cook it in the sauce when you want to eat. Serve with plenty of Parmesan and parsley.
Prep time: 10 minutes |
SERVES
1 courgette, finely chopped
500ml white wine
A little nutmeg, finely grated
A pinch of cayenne
100ml whole milk
500g orzo
METHOD
Set a large casserole pan with a lid over a low-medium heat with a good glug of oil. Add the onion and courgette along with a good pinch of salt. Put the lid on and cook for 12 minutes, or until soft, stirring occasionally.

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