Lemony Confit Garlic Orzo

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Step 1.

Peel the garlic cloves. You want to keep them whole so don’t smash them!

Step 2.

Peel the lemon rinds into long strips and halve and deseed the red chillies.

Step 3.

Pop the garlic cloves, lemon rind and deseeded chillies in a small saucepan and cover with 750ml olive oil, or enough to cover.

Step 4.

Heat the saucepan over low heat and cook gently for 30 mins or until the garlic is soft. You want the oil to barely be simmering. If it starts to bubble, remove the pan from the heat to cool a little then pop it back onto the stove to continue cooking.

Step 5.

Strain the oil into a bowl. This oil is liquid gold - store it in a jar and use it on/in everything!

Step 6.

Cook the orzo in plenty of boiling salted water until al dente, reserving some of the cooking water for later.

Step 7.

Meanwhile, thinly slice the chillies and grate the parmesan. Place both in a bowl with the garlic and season well with salt and pepper. Mash into a paste.

Step 8.

Add a ladleful of the orzo cooking water to the cheesy confit garlic paste and mix to loosen.

Step 9.

Drain the orzo and return it to the pot. Add the cheesy confit garlic paste and another splash of orzo cooking water and toss.

Step 10.

Toss until a luscious sauce forms and the orzo is nicely coated in it, adding more pasta water as needed.

Step 11.

To serve, top with a sprinkle of parmesan and the confit lemon pieces - enjoy!

Soaking garlic cloves in warm water for 15 minutes causes the skins to swell up, which makes them incredibly easy to remove with your knife or even your fingers.

5 Garlic Bulbs
5 Lemons
5 Red Chillies
400g Orzo
100g Parmesan, Plus More for Sprinkling
Olive Oil