John and Lisa's Weekend Kitchen

Sausage and greens orzo with a pangritata

A delicious, easy, and filling meal that’s made in one pot and ready in just 30 minutes!

Serves 4


Leftover pigs in blankets or some bacon and sausages

1 leek

1 tsp smoked paprika

1 courgette, chopped

A handful of green beans, halved 

250g orzo

1 litre water, with a stock cube or pot dissolved

100g baby spinach

½ lemon, juiced

Salt and pepper

Grated cheese, to serve


Hunk of bread, pulled apart into small chunks

30ml olive oil

1 clove garlic

Fresh or dried thyme

A good amount of salt


  • Preheat the oven to 180c.

  • Separate the bacon from the sausages and fry in a hot pan with a good grind of pepper, until the meat is nicely brown. Add the smoked paprika, the leek, the courgette and the green beans and cook for a few more minutes.

  • Add the orzo and the stock, bring to the boil and then put in the oven with a lid on for 20 - 25 minutes.

  • Take the dish from the oven, stir through the spinach, a squeeze of lemon and some salt and pepper. Top with grated cheese.

  • For the pangritata, start by heating the oil in a pan. Grate the garlic across the torn bread, sprinkle over the salt and drop into the pan. Add the thyme and fry until the bread browns and becomes crispy. Add a little more oil if necessary.

  • Serve with the orzo. 

John and Lisa's Weekend Kitchen