Carrots with shallots and orzo

The king of comfort food, Nigel Slater has this herby, veggie, easy pasta treat. Serves 2.

Ingredients:

• 400g carrots
• 2 medium size shallots or 4 large spring onions
• 60g butter
• 2 tbsp oil
• 125g orzo
• 1tbsp dill
• 2 tbsp parsley

Method:

1. Put a deep pot of water on to boil and salt it lightly. Trim the leaves from 400g of slim, young carrots, lower the carrots into the boiling water and boil for 4 minutes until just al dente. Drain and set aside.
2. Peel and finely chop 2 medium-sized shallots (or trim and chop 4 large spring onions). In a large, shallow pan, warm 60g butter and 2 tbsp of olive oil. When they have melted together, add the shallots or spring onions and let them cook over a moderate heat for about 10 minutes, till soft.
3. Bring a deep pan of water to the boil, salt generously, add 125g of orzo and cook for 8 minutes, or till tender.
4. Meanwhile, when the shallots are ready, halve the carrots lengthways, add to the pan, and leave over a moderate heat till hot. Finely chop 1 tbsp of dill fronds and 2 tbsp of parsley leaves then stir into the carrots and shallots.
5. Drain the orzo then toss with the vegetables and serve.

The trick:

Slicing the carrots in half encourages the cut sides to brown lightly and sweeten when you cook them with the shallots. If you have larger main-crop carrots, cut them into batons or thick slices.

The twist:

You can add a little cheese to this, finely grated or in small pieces, allowing it to soften and melt with the warmth. Brie-style cheeses would be good, as would feta or finely grated pecorino.