Sometimes the weather isn’t so kind to us at the beach hut but we’ve arranged the inside to have benches running down the sides and a put-up table which can be placed in the middle so we can eat all together quite happily.  Also if we pull across our beach hut curtain it keeps the wind at bay and makes it quite cozy.  Perfect.

I do secretly quite like it when the wind blows in from the sea as it makes wonderful whistling noises that make you think of pirate ships and times past.  I offered my Dad lunch at the hut with the promise of warm food and blankets.  He leapt at the chance along with our youngest who responded to a last minute text by means of interrupting his revision time at home (eldest was at work).

So the weather doesn’t put us off a beach hut visit neither does the lack on ingredients as you will see in my recipe below.

Parmesan and Spinach Orzo (makes 4 portions)

250g orzo pasta (about half a packet-ish)

Butter and a splash of olive oil

1 onion, finely chopped

1 leek finely chopped

Garlic clove, crushed

Salt and black pepper

2 tablespoons white wine

Teacup of frozen peas, defrosted

2 large handfuls fresh spinach or 2-3 nuggets of frozen spinach

50g Parmesan cheese plus more for on top, grated (I only had Manchego in the fridge so used that but Parmesan would work better)

Bring a large saucepan of water to the boil, add salt and cook the orzo to one minute below the cooking time.

While the orzo is cooking, melt the butter in a frying pan and add a splash of olive oil to prevent the butter from burning.  Add the chopped onions and leeks and keep the heat to medium so they don’t catch.  Once starting to soften add the garlic, salt, and pepper.

Add the white wine and raise the heat to allow the alcohol to cook off and then add the peas and spinach.  Once all softened and combined add the cooked drained orzo.  Follow with the cheese and fold in.  Top with more Parmesan.  Serve with more of that white wine.