Sun-dried tomato and wild garlic orzo with roasted anchovy cabbage on a whipped feta base

1. Whip the feta with cream cheese or Greek yogurt and a squeeze of lemon juice using a food processor until smooth and airy. Season with black pepper and set aside.
2. Halve the hispi cabbage lengthways, brush generously with olive oil and lay anchovy fillets along the cut surface. Grill or roast at 220°C for 20–25 minutes until charred and caramelised.
3. Heat olive oil in a wide pan over medium heat, add sliced garlic and cook for 1 minute until fragrant. Add sun-dried tomatoes and stir for another minute.
4. Add the orzo to the pan and toast lightly for 1–2 minutes, then gradually add warm stock, stirring frequently as you would a risotto, until the orzo is al dente and creamy (about 12–15 minutes).
5. Fold in the wild garlic leaves in the final 2 minutes of cooking so they wilt gently without losing their vibrant flavour.
6. Spread the whipped feta across the base of two warmed shallow bowls. Spoon the orzo on top, then lay the roasted anchovy cabbage over the orzo.
7. Finish with a generous grating of Parmesan, a scattering of fresh dill fronds, and wild garlic flowers for garnish. Drizzle with a little extra virgin olive oil before serving.

Tip: Use the orzo like a risotto — adding stock gradually and stirring often gives it a wonderfully creamy, starchy texture without needing extra cream. Don't rush this stage.