Orzo with smoked fish, asparagus and pickled radish

I got the idea for this recipe from one devised by Rosie Birkett. She serves hers as a cold salad, but we think it is much better as a hot pasta dish. Heat comes from the horseradish and the hot smoked fish as well as the temperature of the food – perfect for a cool summer evening outside as this is a dish in itself – you just need to take out the bowl and some plates.

The good thing about it is that it can be made ahead and reheated – the microwave does a good job.

The pickled radishes really add a different, fresh flavour and they look very pretty.

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