Butternut squash and saffron orzo, chilli-fried leeks recipe by Helen Graham

A brightening dish that has the added tang of preserved lemon and lime

This is a really brightening dish, due to the uplifting colour of bright yellow and the zippy freshness of the preserved lemon and lime. Saffron, though a costly ingredient, is used sparingly in a very pocket friendly dish, and elevates it to something quite special and warming. I love having this simmer on the stove on a lazy Sunday, and is perfect food for eating on the sofa.

Serves 4
butternut squash 1 small, peeled, deseeded and chopped into 1cm cubes
olive oil 6 tbsp
sea salt flakes and black pepper
white onion
1 small, finely chopped
garlic 2 cloves, finely chopped
saffron strands 1 pinch
vegetable stock 700ml
orzo pasta 250g
butter 40g
preserved lemon 1 small, seeds removed, finely chopped
parmesan 50g, grated, plus extra for serving
red chilli ½, deseeded and finely sliced
leek 1, cut into 5mm rounds
lime juice 1 tsp

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