Win a copy of The OXO Cookbook

How do you like to use your OXO cubes or OXO stock….. some like to sprinkle them on roast potatoes to make them nice and crispy, others use the stock for stews and gravy. Simply tell us via one of our social media platforms below how you use yours and you could win a copy of the fantastic OXO Cookbook, courtesy of Quadrille Publishing.

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*Giveaway ends as of midnight on October 4th*


The OXO Cookbook
By  OXO
Photographs by Ria Osborne

The UK’s best loved stock cube is, of course, OXO’s. Invaluable for super-tasty gravy, casseroles, soups and more, they have been used by cooks around the country for more than a hundred years.Today, OXO’s range of flavour-enhancing products are at the heart of so many kitchens, whether you are a modern foodie who likes to experiment with new flavours, a time-poor parent who wants to make good family food, or anyone who likes to put their own twist on everyday dishes. This is a cookbook for all of these people, with 50 simple, hassle-free dishes for every occasion, from quick weekday suppers, to family Sundays and special meals. There are soups, one-pot wonders, global dishes, pot roasts, pies and hotpots, pasta dishes, and sides and sauces. Every recipe is beautifully photographed and makes the most of OXO’s easy, versatile ingredients so that you can make brilliant meals with minimum effort.

You can buy your copy HERE for £7.99 (RRP £15.00) + free UK delivery

Our September Recipe of the Month

SPRING VEGETABLE
‘ORZOTTO’ (V)

 

COOKING TIME
20 MINUTES

SERVES
4

PREP TIME
5–10 MINUTES

2 x Garden Vegetables with Parsley & Bay
Stock Pots
400g orzo pasta
100g defrosted frozen peas
a glug of olive oil
1 onion, finely chopped
150g leeks, finely sliced
50g celery, finely chopped
50ml white wine
50g Parmesan, grated
a big squeeze of lemon juice, or to taste
sea salt and freshly ground black pepper

1 Bring 3 litres water to the boil in a large pan.Add the Garden Vegetables with Parsley & Bay Stock Pots. Add the orzo and simmer for 10 minutes, adding the peas for the final 2 minutes.

2 Meanwhile, heat the oil in a large saucepan and add the onion. Cook for 5 minutes to soften, then
add the leeks and celery, cover and cook for afurther 5 minutes, until softened.

3 Pour in the wine and bubble it down for a couple of minutes, stirring constantly. Drain the hot orzo,
retaining a few ladlefuls of the cooking stock, andadd the orzo and peas to the softened vegetables.

4 Stir well and add the reserved stock a little at a time, until you have an oozy, risotto-like consistency. Stir in the Parmesan, check the seasoning and add a big squeeze of lemon juice
and a pinch of salt and pepper to taste, before serving immediately.

This speedy and easy risotto-type dish is made not with rice but with orzo, the tiny rice-shaped pasta often used in soups or salads. Serve with a simple green salad
for a weekday supper or weekend lunch.

If this mouth watering recipe has inspired you to try some more recipes from The OXO Cookbook then head over to our giveaway page to win a copy. Alternatively, you can buy your copy HERE for £7.18 (RRP £15.00) + Free UK delivery.

Credit info:The Oxo Cookbook from Oxo (Published by Quadrille) Photography © Ria Osborne