EMMA LOUISE CONNOLLY'S ONE POT MUSHROOM ORZO

Heading to that Pilates class while it's still dark outside, swapping out that (slightly counterproductive) latte on the way back for a pumpkin spice one and spending a lot of time in sweats. Forget the orange leaves littering the ground, these are the true telltale signs that autumn is here. The transition from long summer days to rummaging through the attic for your thickest jacket is a tough one, don't get us wrong; but it doesn't have to be. Dry those tears, put away your SAD lamp, hold off on renting The Holiday (for now, anyway) and embrace the colder months as a time for getting cosy and taking some time for yourself. How? Get cooking. 

Here's where @thegreedymodel comes in. Emma Louise Connelly, the model turned foodie extraordinaire, understands that homemade food not only tastes damn good, but lovingly hovering over the stove is pretty relaxing too. So if you fancy getting that sense of accomplishment that can only be achieved by plopping a great big bowl of food in front of your flatmates, try Emma's one-pot mushroom orzo out. It's vegan, it uses loads of ingredients you'll already have in your store cupboard and it's incredibly tasty. 

Handy hint: elevate this recipe by grabbing some seasonal mushrooms from your local greengrocers. 

INGREDIENTS

Serves 2

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 garlic clove, minced 
• 1/2 lemon, sliced 
• 6 large mushrooms, finely sliced 
• 200ml vegetable stock 
• 150ml oat milk
• 150g orzo
• a large handful of fresh basil, roughly chopped
• 1 tbsp garlic powder
• 1 tbsp oregano
• 1 tbsp paprika 
• pinch of salt 
• pinch of pepper 
• knob of butter (optional)

METHOD

1. Add the oil, spices and the finely diced onion to the pan. Fry until fragrant. Once the onions are cooked and translucent, add the lemon slices and brown lightly on either side. Once browned, remove from the pan.
2. Add the orzo and toast in the pan until lightly golden and coated in the spices. Add the optional knob of butter, the minced garlic and gently pour in the vegetable stock and plant-based milk. If you aren’t vegan, feel free to use dairy milk or cream. Add the sliced mushrooms.
4. Stir through the mushrooms and cook gently for around 10-15 minutes.
5. Once cooked stir through taste for seasoning, add freshly chopped basil and serve!

If you reckon you can successfully get this meal on the table without too many hiccups, there's room to make a little show out of your cooking escapades. Sit down your flatmates or that potential suitor and try and cook in a way that's both elegant and doesn't pose any risk of a fire. Channel the sultry chefs who came before you... Think Emma; think Nigella Lawson; think Lorraine Pascale. And how do you channel this alluring energy, you ask? Match your Emma Louise Connolly recipe with an Emma Louise Connelly approved outfit by shopping her edit of the best Endless pieces.