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Hi JUX Family,

There's a particular kind of tired that only a heatwave brings. Not sleepy, just heavy. The kind where the last thing you want to do is stand over a hot pan for half an hour...

We know that feeling well this week, with temperatures climbing into the thirties and no real relief in sight. So tonight's dinner is built for exactly that. One pan, no faff, and most of it left alone to do its own thing while you sit somewhere cooler. It still tastes like you made an effort. It just doesn't ask much of you to get there!

Find out how it all comes together in this week's recipe down below ⬇️

Happy Cooking,

The JUX Team 💚

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CARROT & GINGER ORZOTTO (Serves 2)

INGREDIENTS:

1 tbsp extra virgin olive oil

3 tbsp JUX Carrot

1 tbsp JUX Onion

1 tsp JUX Ginger

1 tsp JUX Garlic

1 tsp JUX Thyme

140g orzo

350–400ml vegetable stock

1 tbsp mascarpone

Half a lemon, juiced

Black pepper

2 tbsp seeds, lightly toasted

200–300g raw king prawns or halloumi

Heat the oil in a lidded sauté pan over a medium heat. Add JUX Carrot, Onion, Ginger, Garlic and Thyme. Stir and rehydrate in the oil for 30 seconds.
Add the orzo and toast for a minute. Pour in the vegetable stock and stir. Cover and reduce to a simmer for around 10 minutes until the orzo is al dente.
Meanwhile, toast your seeds and pan-fry the prawns or halloumi in a separate pan.
Once the orzo is al dente, stir through the mascarpone, lemon juice and black pepper. Check the seasoning and adjust.
Serve and top with the seeds and prawns or halloumi. Finish with an extra sprinkle of thyme.

Minimal prep, maximum flavour.