Orzo with Brussels Sprouts and Sausage

While we lived in London we made every effort to say yes.  Yes to invitations to party invitations, to random events happening in the city (how else does one end up on a bee-keepers cooking course in South London), and to social situations that may otherwise send me running scared.  I am, by nature perhaps, a somewhat reluctant social mingler.  Saying yes however, resulted in some of our very favourite memories.  It’s how I ended up joining Thane Prince’s cookbook club and having the opportunity to hear the brilliant Paul Young speak about his experience as a chocolatier in England and it’s how I ended up meeting Nigel Slater at a New Years Day party without actually knowing at the time, who Nigel Slater was (we were pretty fresh off the plane to be fair).

Nigel’s recipes have quickly made it into my regular repertoire and perhaps even more so now that we’ve got a 23 month old and a newborn crying for attention.  His most recent book Eat is stuffed with accessible (relatively quick to put together with ingredients I typically stock in my pantry/fridge) recipes.  Nigel includes variations to many of the recipes which I find helpful particularly when I am light on one ingredient or am wanting to push my toddler’s meal acceptance boundaries!  Nigel also writes a weekly column in the Guardian.  It’s here where I found a new favourite recipe.  His recipe for orzo with brussels sprouts and sausage was fast, easy, and very flavourful.  I used a spicy Italian sausage from our local butcher and some wine that needed to be opened.  Check out the recipe link above for the recipe itself.

The finished product

The finished product

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