Herby Sausage Orzo

Spray a large, shallow casserole dish (suitable for use on the stove), or large deep frying pan with low-calorie cooking spray. Place over a medium heat and when hot, add the sausages. Cook for 15 minutes, turning occasionally until cooked through and evenly browned on all sides. Set aside on a plate.

Add the onion to the casserole dish or frying pan, and cook for 10 minutes, until soft and golden brown, scraping up and stirring in any meaty bits in the pan. This will add flavour to the dish. While the onion is cooking, cut each cooked sausage into 8 slices.

Add the mushrooms, garlic granules, mustard powder, rosemary sprigs and thyme leaves. Stir well and cook for 10 minutes until the mushrooms have browned and any juices have evaporated away.

Add the stock, stir, then bring to the boil. Add the orzo and cooked sausage slices, and stir well, making sure that the orzo is covered by the liquid.

Reduce the heat to a simmer, cover and cook gently for 20 minutes, stirring frequently so that the orzo doesn't stick to the pan.

Add the frozen peas for the last 5 minutes of cooking. It will be ready when the orzo is tender and most of the liquid has been absorbed.

Stir in the Parmesan cheese, chopped parsley and season with freshly ground black pepper, to taste. Remove the rosemary stalks and serve.