Thanks for all the love on the last vid - Dad’s well chuffed 😄 Time for me to take the reigns now, although he will be back whether he likes it or not (he loves it 🤣). This is actually a pretty low-maintenance dinner but it tastes unreal! Hope you love it! Chris x BOURSIN SALMON ORZO | Serves 4 INGREDIENTS 1/2 tbsp Olive Oil 1 tbsp Unsalted Butter 4x 150g/5oz boneless skinless Salmon Fillets, brought close to room temp (lightly smoked works great) 1 medium Leek, dark/firm part removed then finely diced 1 small Lemon, zest + 2 tsp juice (use the rest to serve) 400g / 14oz uncooked Orzo 1.2 litres / 5 cups Chicken Stock 1x 5oz/150g pack of Boursin Garlic & Herbs Cheese, at room temp 30g / 1/3 cup freshly grated Parmesan 100g / 3.5oz Baby Spinach, large stalks removed then roughly diced finely diced Fresh Parsley, to serve (optional) Salt & Black Pepper, as needed METHOD 1️⃣Season both sides of the salmon with a good pinch of salt and black pepper. 2️⃣Heat 1/2 tbsp oil in a large deep (preferably non-stick) pan over medium-high heat. Once hot, add the fillets and leave to fry until they build up a nice golden crust on the bottom. Flip them over and continue frying for a minute longer, then add the butter and baste them until they're almost cooked through the centre (about 2 1/2 - 3 minutes each side depending on the thickness of the fillets). Make sure you undercook them slightly as they'll continue cooking whilst they rest. Remove them from the pan and cover them with foil in a bowl. 3️⃣Lower the heat to medium and add the leek to the leftover fat in the pan. Gently sweat it down until soft and just starting to turn golden. Stir through the lemon zest and orzo, then stir in the stock and 2 tsp lemon juice. Bring to a simmer, then reduce the heat slightly and cook until the orzo is al dente with the sauce thickened. Stir in the parmesan and Boursin, then stir in the spinach and resting juices from the salmon. Check for seasoning and adjust if needed. 4️⃣Once the spinach as wilted, add the salmon back on top to warm it through, then serve up with a squeeze of lemon juice and fresh parsley (optional). *If you find the sauce dries up before the orzo has cooked just gradually add in more stock or boiling water as needed. If you end up with too much sauce, just continue simmering to thicken it up. Aim for the consistency to allow a wooden spoon to run through the pan and the orzo slowly fall back into place (see video for reference). - @dontgobaconmyheart_