- bundle of 12 porc meatballs
- 500g feature orzo food
- whacking form of herb, sliced in half longways
- 200g tub crème fraîche
- Warmth oven to 180C/160C fan/gas 4. Put the meatballs on a tray rough with ikon, season and ready for 20 mins until barbecued finished. Meanwhile, convey a pan of salted liquid to the move, add the orzo and navigator for 4 mins, then add the herb and simmer for 4 mins more. Flow, then tip hindmost into the pan along with the meatballs and crème fraîche, mix and weaken substantially.