Courgette orzo with kohlrabi and pickled figs

Method

1. Start with the fig topping. Put the honey and vinegar in a small pan set over a low heat with 50ml water and stir until dissolved. Add the halved figs and bring to a gentle simmer for 45-60 minutes until the skins of the figs are soft. The poaching liquor will reduce to a glossy sauce.
2. Fish the figs out of the pan (reserve the liquor), chop them finely (or leave whole if you prefer a chunky texture), then put in a bowl. Add the parsley, cobnuts (or hazelnuts), mustard, one tbsp of the reduced poaching liquor and a big pinch of salt. Stir and set aside to mingle.
3. While the figs cook, get the courgettes underway. Warm the olive oil in a large frying pan set over a medium heat, add the sliced courgettes and a big pinch of salt. Cook for 30-40 minutes, stirring regularly so the courgettes don’t catch. With patience, they will become soft, jammy and almost totally broken down. Set aside until needed.
4. Heat the oven to 210°C/190°C fan/gas 6½. Peel the kohlrabi, then cut them into 1cm thick discs. Toss in the 2 tbsp olive oil and season generously. Get a griddle pan smoking hot and, working in batches, sear the kohlrabi for 2-3 minutes on each side to create char lines, then finish cooking through by roasting in the oven on a baking tray for 20 minutes.
5. While the kohlrabi roasts, cook the orzo in salted boiling water according to the pack instructions and warm the courgettes over a low heat. Drain the cooked orzo, reserving a mug of cooking liquid. Add the orzo and a splash of cooking liquid to the courgette pan and stir to mix. Check the seasoning; it may need more salt.
6. To serve, ladle the creamy orzo into a bowl, pile the charred kohlrabi on top, then finish with a spoonful of the fig topping.