Spiced Lamb Meatball Orzo

Grate ½ the onion. Combine with breadcrumbs in a large mixing bowl and leave to sit and hydrate for 5 mins.

Roughly chop your parsley.

Into the mixing bowl with the breadcrumbs, add your lamb mince, parsley, cinnamon, and plenty of salt and pepper. Combine with your hands.

Roll into golf-ball sized balls. Fry for about 3 mins until they have taken on some colour on the outside, but aren’t totally cooked through. Set aside.

Finely slice your remaining onion. Finely chop your garlic.

Add a glug of olive oil to a wide casserole dish, then tip in your onions. Cook for about 15 mins on a medium heat until caramelised.

Add the garlic and chilli flakes in with the caramelised onions, and cook for another 2 mins. Pour in your white wine and let it reduce by half. Add your passata and the water, then simmer for 15 mins on a low heat.

Bring a large pan of salted water to the boil.

Tip your orzo into the water and cook for 7 mins.

Add your meatballs to the tomato sauce and gently simmer for another 5 mins.

Drain your orzo. Gently mix with the sauce and meatballs to combine, adding some pasta water to loosen it up where necessary. Season to taste with salt and pepper.

Combine the zest and juice of ½ the lemon in a bowl with your crème fraîche. Drizzle this over the top of the orzo, then top with grated parmesan, fresh basil leaves and more black pepper.

Serve and enjoy.