Sticky chilli pork sausage orzo

Remove the sausage skins and break the meat into rough chunks approximately 2 cm across. Finely dice the onion, chop the garlic for the orzo, and grate the garlic and ginger for the glaze. Mix the honey, reduced-salt soy sauce, rice vinegar, toasted sesame oil, grated garlic, ginger, chilli flakes and water in a bowl. Use the lower chilli quantity for mild heat, or the higher quantity for hotter. Have the chicken stock hot and ready.

Heat the vegetable oil in the large, deep frying pan over medium-high heat. Add the sausage, working in batches if necessary. Leave undisturbed for 2–3 minutes, then turn occasionally until deeply browned and cooked through, approximately 10–12 minutes for one batch. The centre should reach 75°C for 30 seconds. Transfer to a clean plate.

Leave approximately 1 tbsp sausage fat in the pan, spooning away any excess. Reduce the heat to medium and cook the onion for 5–6 minutes, until softened and lightly golden.

Add the chopped garlic and cook for 1 minute, stirring so it does not burn.

Stir in the dry orzo and cook for another minute, coating it in the onion and sausage fat.

Pour in the hot chicken stock, scraping the browned bits from the bottom. Bring to a gentle simmer.

Cook uncovered at a gentle simmer for approximately 7 minutes, stirring frequently to stop the orzo sticking. Keep some hot water ready and add splashes if the pan becomes dry before the orzo is tender.

Stir the frozen peas into the simmering orzo.

With approximately 4 minutes left on the orzo, put the cooked sausage and mixed glaze into the second frying pan. Bring to a gentle bubble over medium heat and toss for 3–5 minutes, until syrupy and coating the meat. Reduce the heat as the glaze thickens; if it starts catching, add a tablespoon of water. During the same period, keep stirring the orzo and peas in the first pan, adding splashes of hot water if needed. The peas should be hot throughout and the orzo tender, glossy and slightly loose.

Remove the orzo from the heat and squeeze in the juice of half the lime. Fold half the glazed sausage through it, then taste and adjust the seasoning.

Divide the orzo between bowls and pile the remaining sausage on top. Spoon over any glaze left in the pan, scatter with toasted sesame seeds, and serve with the remaining lime cut into wedges.