Bury St Edmunds' WanderSups chef Hannah Gregory says it’s time to spend a little less time in the kitchen post-Christmas

I don’t know about you but I am reaching the point in my culinary year where I am near to tapping out on complicated, long-winded recipes. Of course they will always have a place in my heart and I am not shelving the pasta machine just yet, but the festive period has seen dinner parties, canapé receptions and we’re not done yet – we’ve still got New Year’s Eve to go.

With that in mind, sometimes a one pot wonder that you can throw together in a matter of minutes is exactly what is needed. Whether you have had a long day of last minute shopping and present wrapping (please don’t say it’s just me that still has to grab last minute gifts post the 25th) and need to throw something together to feed the fam, friends have descended last minute as they were driving through on route to a far flung relative or you save this for January and want something that requires minimal effort so you can ease yourself back into the new year, this is the dish for you. One pan (almost), minimal washing up, minimal prep – maximum flavour. This dish is basically a sophisticated pasta bake and I am here for it.

You can also adapt this recipe as needed. Pescatarian? Omit the chorizo. Not a prawn lover? Leave them out. This dish is absolute comfort in a bowl. I like to serve it with a green salad because ya’ know, health and all that jazz.

CHORIZO, PRAWN, ARTICHOKE & CAV NAV ORZO

(Serves 2 generously)

Ingredients:

½ chorizo, skinned and diced

150g raw king prawns, shelled

Olive oil

1 shallot, finely diced

1 clove of garlic, crushed

1 tablespoon sherry vinegar

Glug of red wine

200g jarred artichokes

140g sundried tomatoes, drained and chopped

250g orzo

4 leaves of cavolo nero, ribs removed, leaves chopped

Salt and peps

400ml veg stock

Knob of butter

Good grating parmesan

Method:

Pop a large, shallow pan on a medium heat. Chuck in your diced chorizo and fry until golden and the paprika infused oil has rendered out of the meat.

Remove the chorizo from the pan, leaving behind all the flavoured oil. Chuck in the prawns and fry for a minute or so on each side depending on size, until cooked through. Remove from the pan and set aside.

There should still be oil in the pan from the chorizo, but if it’s looking a little dry, add a glug of olive oil – you don’t need a lot.

Add the shallots and garlic and cook until softened.

Add the vinegar and red wine and deglaze the pan, scraping any gnarly bits off the bottom of the pan, allow the alcohol to cook off for a minute.

Add the artichokes and sundried tomatoes and give everything a good stir.

Add the orzo, stock and salt and pepper. Reduce the heat to low, pop a lid on and cook for 10 to 15 minutes, stirring every so often to make sure it doesn’t stick to the bottom.

While the orzo is doing its thing, heat a glug of oil in a separate frying pan and sauté your cavolo nero until wilted and cooked through.

Once the time is up on the orzo, check the pasta is cooked.

Remove from the heat and stir through the knob of butter, chorizo, prawns and kale.

Finish with a good grating of parmesan cheese.

Find out about Hannah’s upcoming Supper Clubs and what she is currently cooking via Instagram: @WanderSups