Cut smoked sausage – e.g. kielbasa – into chunks and brown lightly in hot olive oil, then add a chopped onion
and a crushed clove of garlic and fry for another couple of minutes. Add a small red pepper cut into chunks,
together with a cup or so of orzo (for two people!). Pour over enough chicken stock just to cover the orzo,
bring to a simmer and cook gently for about 12 minutes, until most of the stock is absorbed and the orzo is cooked.
Meanwhile, cut some broccoli into small florets and cook separately in salted boiling water for 4 - 5 minutes,
until just tender. Stir a good handful of grated strong cheddar cheese into the orzo and sausage until melted,
add in the drained broccoli, garnish with chopped parsley and serve in warm bowls.