Squash & Chorizo Orzo with Hazelnut Gremolata

Heat your oven to 190°C fan.

Halve your squash and scoop out and discard the seeds. Drizzle the squash with olive oil and salt then pop on a baking tray and roast in the oven for 45 mins.

Pop your hazelnuts on a small baking tray, then bake them in the oven for 7 mins.

Once your hazelnuts are cool enough to handle, roughly chop them and add to a medium-sized bowl. Roughly chop your parsley and add to the same bowl. Add the zest of your lemon and 4 tbsp olive oil, and season it to taste with salt.

Peel and finely slice your shallots and garlic.

Heat a sauté pan over a medium heat with a generous glug of olive oil, then add your shallots. Cook them for 10 mins until they’ve softened, then add your garlic and cook them for 2 mins more.

Pour your orzo into the pan then pour in your chicken stock. Bring it up to a boil, then turn down the heat and simmer for 9 mins.

Get a frying pan over a medium heat, and add your chorizo. Cook it for about 5 mins until it has crisped up and the fat has rendered out.

Scoop the flesh out of your squash skin, and add it to a food processor along with the chilli flakes. Whizz it up to form a paste.

Add your squash paste to the orzo. Grate in your parmesan, and add the juice of ½ the lemon. Season to taste with salt and pepper.

To serve, divide your orzo between bowls then spoon over the hazelnut salsa and chorizo.