This vibrantly pink orzo dish takes just minutes to put together – if you don’t mind grating a bit of fresh beetroot – and tastes as good as it looks. You could substitute blue, feta or goat’s cheese for the soured cream if you have some in the fridge, but having tried this topped with a variety of cheeses/nuts/levels-of-lemon-juice, soured cream and pine nuts won out against the earthy beetroot.