If you want to double the recipe: To double the orzo, double everything except add more like 600ml chicken stock rather than 700ml (which would be directly double) as I find it doesn’t need quite as much in this case.

Portions: The orzo in this serves 2 generously, or 3 more typical sized portions. I would allow 2 thighs per person for small to medium thighs.

Parmesan: the parmesan rind is key here! If you don’t have one spare or in the freezer, just cut the rind off the one you have open in the fridge. You can still grate the rest but the rind is just used here!

How to get your children to eat it too: my children loved this recipe a lot so I hope yours will too - I just went a little lighter on the lemon as they don’t love that and didn’t add parsley at the end to their portions.

Variations:

• If you have time, that serving a whole roast chicken would be delicious here. Either roasted whole as it is, or spatchcocked would be very good and it cooks a bit more quickly too.

• Finish with basil instead of parsley.

• If you have something else like creme fraiche open in the fridge (cream cheese, cream, mascarpone - you get the idea), just use a dollop/splash of that. It will be delicious.

• When you add the peas, you could add a handful of kale/cavolo nero/spinach to wilt in for a bit more greenery.

What to do with leftovers: Leftovers can be stored in a tupperware in the fridge for 3 days. You could shred the chicken and eat that separately to the orzo in a salad or sandwich, and keep it cold. Or reheat in the microwave until piping hot. I would advise reheating the orzo too - microwave or on medium heat with a splash of water to loosen.