Orzo with Leek, Lemon and Feta 26+ ways

A sunny dish to brighten up the worst of the January weather

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Friends, it hasn’t stopped raining in four weeks.

I swear this sort of weather gets in your bones and messes with your brain. No wonder us Brits are always miserable - bad weather can do that to you.

But I think I have the antidote. Food made to perk you up.

I’ve escaped my drab little island for an equally drab Mediterranean setting down in Albania. Despite the unusually wet weather here, it seems appropriate to channel flavors of the Med. Of herbs and lemons. Of sharp sheep’s cheese and garlic. Of pasta and green vegetables. Something to remind you that one day, the rain will stop and the sun will shine again.

Even better, this is a veggie dish that can easily become vegan, for all of you doing Veganuary, or like me, simply on a mission to reduce your meat intake in 2023. But if you like animal protein in your food (don’t get me wrong, I still do), check out the variations section for some ideas.

I love to cook the food of whatever country I’m living in and luckily for me, Albania a) has an incredible food culture and b) has a similar dish called Tavë me Presh ska Mish - meatless leek bake. I’ll include this recipe in the variations.

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Serves 4

• 2-3 leeks cut into 1/2 inch thick rounds