Leek Orzo with Chicken Stock
Finely slice the leeks and set them aside.
Heat a glug of olive oil and a knob of butter in a pan until fully melted. Then add your fennel seeds, chilli flakes and mix together.
Add your chopped leeks to the pan and toss them together with the butter until soft and wilted down.
Once soft, add your orzo and mix together.
Dissolve your chicken stock with 1L of boiling water and add to the pan along with the parmesan rind. Simmer for 10 minutes stirring every minute.
Once the stock has been absorbed, grate in your parmesan and mix together with a good season of salt and pepper. Plate up and tuck in!